Servings:four.
The cooking method and the spices play up parsnips’ sweetness, counterbalanced by last-minute additions of lemon juice and chopped fresh cilantro, which add brightness. If cilantro isn’t to your liking, use parsley.
我非常爱防风草发现烘焙后tossing in olive oil and a bit of pepper generally satisfying enough. But his recipe is even better. Loved it. Very flavourful.
Delicious. Easy and flavorful side dish. I added radishes to mine and probably added more of the seasoning than the recipe calls for and little less olive oil to make it healthier.
What a tasty way to eat veggies! I had never eaten parsnips, and thought this article with the accompanying recipes was a great way to start. My confession: I make these often for lunch, with a small green salad on the side. I also use freshly ground coriander seeds; what a difference. Thanks for a great article and recipe!
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