Roast Parsnips & Jerusalem Artichokes

Name: Roast Parsnips & Jerusalem Artichokes
Yield: Serves 4 to 6
Ingredients: 1 tsp cumin seeds; 1 Tbsp sea salt; Freshly ground black pepper; 2¼ lb [1 kg] Jerusalem artichokes, peeled; ⅓ cup [75 ml] olive oil; 3¼ lb [1.5 kg] parsnips, peeled and trimmed

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

Sugar-sweet roast veg with added cumin to combat flatulence, which might help with the “fartichokes.” I can’t guarantee it, though.

Ingredients

3¼ lb [1.5 kg] parsnips, peeled and trimmed
2¼ lb [1

Side dish
Gluten-free
Vegan

Method

Preheat the oven to 375°F [190°C]. Place the parsnips and artichokes in a roasting pan and toss them in the olive oil and salt. Bake for 45 minutes