Baked Parsnips with Parsley
Baked Parsnips with Parsley - Herbed, sweet root vegetables make a somewhat unusual side dish
Healthy, because
Even smarter
Nutritional values
Parsnips have a delicious earthy taste and provide several B vitamins and plenty of potassium, which helps regulate the body's fluid levels.
Studies prove that almonds have a positive effect on cholesterol levels and can also help render cell-damaging free radicals harmless. If you are watching your calories eliminate the almonds
(Percentage of daily recommendation)
| Calorie | 192 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 499 mg | (12 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 0 mg |
Kitchen utensils
Preparation steps
Rinse parsnips, trim and peel with a potato peeler. Depending on the thickness, halve lengthwise or cut into quarters and place in a large bowl.
Rinse rosemary, shake dry, pluck needles and chop finely. Place in a small bowl with oil, honey and a little salt and pepper.
Pour the spiced oil over the parsnips and mix everything well.
Place parsnips with the spiced oil on a baking sheet.
Bake in preheated oven at 400°F, on the 2nd rack from the bottom for 25 minutes, turning once after 15 minutes. Chop almonds. After 20 minutes of baking, sprinkle almonds over the vegetables.
Rinse the parsley, shake dry, pluck off the leaves and chop. Scatter over the baked parsnips and serve. Serve with poultry or pan-fried meat, if desired.
