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🍽️ Crispy Parsnips with Garlic and Horseradish

171 kcal · 30 min · 4 servings

Ingredients

• 800 g parsnips
• 2 tbsp rapeseed oil
• 3 fresh garlic cloves
• salt
• pepper (from the mill)
• 3 cm fresh horseradish
• 0.5 tsp coriander
• 0.5 tsp fennel seeds
• 1 tsp lemon juice
• freshly chopped parsley (for garnishing)

Instructions

1. 1. Peel the parsnips and cut them into sticks about the width of your finger.
2. 2. Heat oil in a large frying pan.
3. 3. Fry the parsnip sticks in the hot oil for about 5 minutes until golden brown.
4. 4. Peel the garlic and chop it finely.
5. 5. Cook the garlic briefly with the parsnips until it is lightly golden brown.
6. 6. Season the vegetables with salt and pepper.
7. 7. Add a small amount of water.
8. 8. Simmer the vegetables half-covered for about 10 minutes until tender.
9. 9. Allow the remaining water to evaporate almost completely.
10. 10. Peel the horseradish and grate it finely.
11. 11. Crush the coriander and fennel finely in a mortar.
12. 12. Fold the ground coriander-fennel mix and the grated horseradish into the vegetables.
13. 13. Taste the dish and adjust with lemon juice, salt, and pepper.
14. 14. Transfer the vegetables into serving bowls.
15. 15. Garnish the dish with fresh parsley.
16. 16. Serve the dish warm.

Nutrition per serving

• kcal: 171
• Protein: 3 g · Fett/Fat: 6 g · Carbs: 26 g