Parsnip mix

Parsnip mix

Total: 1 hr 5 Min. | Active: 30 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / people: 184 kcal
, Fat: 7 g
, Carbohydrate: 24 g
, Protein: 3 g

"Put everything on a baking tray" is the basic principle here. As it's already starting to feel a lot like autumn outside, we need something suitable on the table, too. Parsnips with sage and chanterelles is poetry on a plate. The great thing about this recipe is that it doesn't take much effort. For me, it's the tastiest way to kick off this wonderful season.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

2 tbsp olive oil
1 tbsp liquid honey
800 g parsnips, cut lengthways into 1-cm-thick sticks
½ bunch sage
salt and pepper to taste
150 g chanterelles
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How it's done

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Mix the olive oil and honey in a large bowl. Add the parsnips and sage leaves, mix everything together well, place on a tray lined with baking paper and season.

Bake: for 30-35 mins. in the centre of an oven preheated to 180°C. After 20 mins. remove the tray, spread the chanterelles over the parsnips, and bake for a further 10-15 mins. Season with salt and pepper if desired.

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