Cumin-Baked Parsnips with Salmon Roe

Name: Cumin-Baked Parsnips with Salmon Roe
Yield: Serves 4
Cuisine: Europe
Ingredients: 2 tablespoons finely chopped fresh parsley; 4 to 6 tablespoons salmon roe; 2 parsnips, peeled and halved; 2 teaspoons ground cumin; 3 tablespoons lemon juice; 1 small garlic clove; 3 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

PARSNIPS BECOME WONDERFULLY SWEET AND DELICIOUS WHEN THEY ARE BAKED WRAPPED IN FOIL. SERVING THEM WITH SALMON ROE MAKES FOR AN ELEGANT STARTER OR SIDE DISH. WITHOUT THE SALMON ROE, THIS IS EXCELLENT WITH ALL KINDS OF MEATS AND FATTY FISH LIKE SALMON.

Ingredients

2 parsnips, peeled and halved
2 teaspoons ground cumin
3 tablespoons

Europe
Scandinavian
Side dish
Starter
Pescatarian
Gluten-free
Scandinavia
Nordic

Method

Preheat the oven to 350°F.

Place the parsnips in a small baking dish. Sprinkle with the cumin, lemon juice, and 2 tablespoons of the olive oil. Cover with foil and bake for