Parsnip mix

main dish winter winter
Total: 1 hr 5 min. | Active: 30 min.
vegetarian, lactose-free, gluten-free

"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.

Claudia - stylingqueen

Ingredients

for 4 person

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

How it's done

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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