Oriental Parsnips
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 1 kg parsnip (s), peeled, in cm thick sticks
- 4 lime (s), including the juice
- 250 g honey, liquid, not too spicy
- 1 tablespoon., Crushed paprika, hot pink
- 1 tablespoon, leveled turmeric
- 2 tablespoon, leveled curry powder
- 1 tablespoon black cumin
- 2 teaspoons, leveled cinnamon powder
- 180 ml olive oil, with not too strong a taste
- 1 teaspoon, leveled salt
Print Recipe
Pin Recipe Instructions
- Cook the parsnips in salted water until they are firm to the bite, then drain.
- In the meantime, whisk all the other ingredients well with the blender. Fold the marinade into the still warm parsnips. Let the parsnips steep for at least 1 hour. Then mix well with the marinade again.
- Tastes on its own cold as a kind of antipasti and cold with leaf salads, lukewarm with fish and rice or however you like.
- The parsnips are easy to prepare and can be kept in the refrigerator for at least 5 days. Once they have cooled down, they can be carefully heated either in the microwave or in a pot.
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