Monday, 10 March 2008

Baked Parsnips Crusted with Nuts & Seeds

Rich and crunchy nuts and seeds set off the sweetness of parsnips very well.

2 or 3 servings
45 minutes - 10 minutes prep time

Baked Parsnips Crusted with Nuts and Seeds3 medium-large parsnips, about 300 grams (2/3 pound)
2 tablespoons unsalted butter
6 tablespoons mixed nuts and seeds
salt

Peel the parsnips and trim the ends; cut them into thickish slices. (About 1 cm thick.) Put them in a pot, cover them with water, and boil them gently for 10 to 15 minutes, until barely tender. Drain the parsnips and toss them gently with the butter to coat them. This can be done in advance.

Preheat the oven to 400°F.

Use a mixture of nuts and seeds, such as walnuts, almonds, hazelnuts, pumpkin seeds, sunflower seeds or poppy seeds. I used walnuts, pumpkin seeds, sunflower seeds and white poppy seeds. Use the food processor to chop them to the consistency of coarse crumbs. Spread a layer of the seed mixture in a small baking dish - about one third of it - and spread the buttered parsnips out over them. Sprinkle the remaining two thirds of the nut and seed mixture evenly over the parsnips and season with a little salt. Bake them for about 20 minutes, until the nuts and seeds are lightly toasted.

1 comment:

Kevin said...

That almost looks like a parsnip cobbler. :)