John Myers
Ingredients for 2 servings:
- 400 g parsnip(s)
- 400 g carrot(s)
- 2 tbsp sunflower oil
- 2 tsp rosemary, dried
- e.g. garlic powder
- 50 g butter
- 1 tbsp flour
- 250 ml vegetable stock
- 150 ml Cremefine or cream
- 100 g nuts, various
- Salt
- pepper
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour
simple and vegetarian
Peel the parsnips and carrots, halve them lengthwise, and cut them into bite-sized pieces (about 2 cm). Heat the oil and cook the chopped vegetables until al dente. Add the rosemary and garlic, if using, and cook for two to three minutes. Preheat the oven to 180 degrees Celsius (fan/circulating air) and lightly grease a baking dish. Add the cooked vegetables and rosemary to the dish. For the sauce, melt the butter, add the flour, and sauté for a few minutes. Stir in the vegetable stock and Cremefine, then simmer for about five minutes. Season to taste with salt and pepper. Roughly chop the nuts, pour the sauce over the carrot and parsnip mixture, and sprinkle the chopped nuts on top. Place the baking dish in the oven and bake for about 25 minutes.
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