Ingredients
Hint:
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
kochen@bettybossi.ch
Parsnips
Tomato sauce
To gratinate
How it's done
Parsnips
Mix the parsnips with the salt and lemon juice, transfer to a wide, ovenproof dish (approx. 2 l).
Tomato sauce
Sauté the onion and garlic in the oil until translucent. Add the spices and cook for a further 1 min. Add the tomato puree, tomatoes, water, mint, coriander, lemon juice and maple syrup, season with salt. Bring the sauce to the boil, cook over a medium heat for approx. 5 mins. Spoon the sauce over the parsnips.
To gratinate
Combine the tahini, water, oil, salt and pepper, drizzle on top of the tomato sauce.
Gratinate for approx. 30 mins. in the centre of an oven preheated to 180°C. Top with the flaked almonds, gratinate for a further 10-15 mins. (the almonds should be lightly browned).
| Serve with: | Hummus and freshly baked flatbread. |
|---|
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