Go Back
+ servings
Close up of Roasted Parsnips plated with gremolata

Roasted Parsnip with Orange and Hazelnut Gremolata

Shilpi & Etienne | between2kitchens
This simple recipe for beautifully oven roasted parsnips with a flavourful hazelnut gremolata sauce, makes for a fancy side dish or it can be served on it's own.
4.86 from 7 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American, Italian
Servings 4 people
Calories 476 kcal

Equipment

  • microplane or grater
  • mixing bowl
  • roasting tray

Ingredients
 
 

for the parsnip

  • 4 large parsnip
  • 1 thyme sprig
  • 1 teaspoon honey
  • 1 teaspoon red wine vinegar
  • 1 tablespoon olive oil
  • salt and pepper

for the gremolata

  • 1 bunch flat parsley picked
  • 1 medium orange
  • 1 garlic clove
  • 3 tablespoon hazelnuts peeled and cut in half
  • 1 teaspoon red wine vinegar
  • 115 millilitre olive oil
  • salt and pepper

Instructions
 

for the parsnip

  • To prepare the parsnip for roasting, peel them first and cut off the ends. Depending on size cut the parsnip in half or leave whole. Cut them lengthwise in half and again lengthwise in half, leaving you with quarters. To avoid any woody parts, cut out the middle part too.
  • Now season the parsnip with thyme, salt and pepper and toss in olive oil. Add the honey and vinegar and toss again. Place them on a baking tray lined with parchment paper and bake in the a pre-heated oven at 190C for 35 minutes or until cooked.

for the gremolata

  • Chop the parsley and place in a mixing bowl. Use a microplane (fine grater) to grate the garlic and the orange zest into the parsley.
  • Peel the orange and use a small knife to remove the orange fillets (segments). Cut them into small pieces and add to the parsley mix.
  • Toast the hazelnuts in a dry pan until they have lightly browned and add to the gremolata. Now add the vinegar, olive oil and combine well. Season with salt and pepper.

Nutrition

Nutrition Facts
Roasted Parsnip with Orange and Hazelnut Gremolata
Amount Per Serving (100 g)
Calories 476 Calories from Fat 333
% Daily Value*
Fat 37g57%
Sodium 25mg1%
Carbohydrates 36g12%
Fiber 10g42%
Sugar 12g13%
Protein 4g8%
Vitamin A 1288IU26%
Vitamin C 64mg78%
Calcium 100mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @between2kitchens or hashtag #between2kitchens