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Sticky roast parsnips

Recipe from: 5/1/2005 12:00:00 AM

Ingredients 8
Servings 4


  • 12
    parsnips, washed and peeled
  • 2
    onions, peeled and quartered
  • 45
    maple syrup
  • 15
    olive oil
  • 15
  • salt and milled pepper
  • few sprigs fresh thyme
  • 2
    red apples, cored and quartered


Toss parsnips, onions, syrup, oil, water and seasoning together in a roasting pan.
Place in a preheated 180 °C oven and roast for 30 minutes.
Add apples and toss to coat, roast for a further 30 minutes, until vegetables are golden.
Serve with roast pork or chicken.

NUTRITION PER PORTION: Energy 1 033 kJ; Carbohydrates 45 g; Protein 2 g; Fat 4 g


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