Summary

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

1. Cook the parsnips in salted water until they are firm to the bite, then drain.
2. 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.
3. Tastes on its own cold as a kind of antipasti and cold with leaf salads, lukewarm with fish and rice or however you like.
4. 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.