Summary

Ingredients

• 400 g parsnip (s)
• 400 g carrot (s)
• 2 tablespoon sunflower oil
• 2 teaspoons dried rosemary
• Garlic powder

For the sauce:

• 50 g butter
• 1 tablespoon flour
• 250 ml vegetable stock
• 150 ml cremefine or cream
• 100 g nuts, various
• salt
• pepper

Print Recipe Pin Recipe

Instructions

1. Peel the parsnips and carrots, cut in half lengthways and cut into bite-sized pieces (about 2 cm). Then heat the oil and cook the cut vegetables in it until al dente. Add the rosemary and possibly garlic and cook for two to three minutes.
2. Preheat the oven to 180 degrees and lightly grease a baking dish, then put the cooked vegetables with the rosemary in the dish.
3. For the sauce, melt the butter, add the flour and sweat for a few minutes. Add the vegetable stock and the Cremefine while stirring and simmer for about five minutes, then season carefully with salt and pepper.
4. Roughly chop the nuts, pour the sauce over the carrot and parsnip mixture and sprinkle the chopped nuts on top. Put the baking dish in the oven and bake for about 25 minutes.