- Prep time 30 minutes
- Total time 1 hour & 10 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Roasted Parsnips:
Herb Mojo:
Method
Roasted Parsnips Preheat oven to 375°F. On baking sheet, combine parsnips, garlic, oil and thyme. Spread in single layer on baking sheet; season with salt and pepper. Bake, turning halfway through cooking time, until parsnips are tender and golden, 40 to 45 minutes.
Herb Mojo Meanwhile, in food processor or blender, purée oil, parsley, dill, cilantro, cumin, honey, hot pepper flakes and garlic until smooth. Season with salt and pepper. Transfer to bowl. (Make-ahead: Can be covered and refrigerated for up to 3 days.) Stir in vinegar just before serving.
Transfer Roasted Parsnips to serving platter. Top with mozzarella pieces and Buckwheat Crisp. Sprinkle with dill, if using. Serve with Herb Mojo.
Buckwheat Crisp Preheat oven to 350°F. Line baking sheet with parchment paper; set aside. In bowl, combine 1/4 cup buckwheat flakes, 2 tbsp all-purpose flour, 1 tbsp grated Parmesan cheese and 1 tbsp toasted buckwheat seeds (kasha), if desired. Using your fingers, rub in 2 tbsp cubed cold salted butter and 1 tsp chopped fresh thyme until mixture reaches consistency of coarse crumbs. Season with salt and pepper. Spread on prepared baking sheet and bake, stirring halfway through cooking time, until mixture is crispy and golden brown, about 25 minutes. Let cool. (Make-ahead: Can be stored in airtight container at room temperature for up to 5 days.) Makes about 2/3 cup.
Nutritional facts Per serving: about
- Iron 2.2 mg
- Fibre 7 g
- Sodium 250 mg
- Sugars 9 g
- Protein 9 g
- Calories 715
- Total fat 59 g
- Cholesterol 37 mg
- Saturated fat 11 g
- Total carbohydrate 37 g
