Roasted Parsnips w/Other Roots, Garlic Mayo + Sage from Ruffage: A Practical Guide to Vegetables by Abra Berens
Roast the roots, drizzle with the garlic mayo, and garnish with the sage.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
Ingredients
- 5 parsnips (1 lb | 455 g)
- 3 sprigs sage, cut into thin slices or fried in oil until golden and crispy
- ¾ cup (1 kg) garlic mayo
- 2 sweet potatoes (1 lb | 455 g)
- 5 sunchokes (½ lb | 230 g)
- 5 carrots (1 lb | 455 g)
- 1 celery root (½ lb | 230 g)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Roasted Carrots and Parsnips with Garlic, Citrus, and Sage
cleanplates.com
Roasted Root Vegetables
eatinginthereal.com
Recipe: <!-- -->Roasted Root Vegetables<!-- -->
wholefoodsmarket.com
Roasted Parsnips
cookedandloved.com
Roasted Root Vegetables - Edible Santa Barbara and Wine Country
ediblesantabarbara.com
Roasted Root Vegetables Recipe | Living
trishstratus.com
Roasted vegetables
fooby.ch
Roast root vegetables with herbs | Reader's Digest Australia
readersdigest.com.au