Creamy Roasted Parsnips And Fennel Recipe

Name: Creamy Roasted Parsnips And Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons good quality extra-virgin olive oil, divided; 1 pound parsnips, peeled and cut into 1/2-inch slices; 1 large fennel bulb, sliced into 3/4-inch pieces; 2 shallots, finely chopped; 1 garlic clove, finely chopped; 1 tablespoon sweet rice flour; 2 cups unsweetened nondairy coconut beverage (not coconut milk in the can); 2 tablespoons finely chopped fresh sage; 1/2 teaspoon freshly grated nutmeg; Sea or Himalayan salt to taste; Freshly ground black pepper to taste; 1/3 cup finely chopped, toasted hazelnuts and walnuts

Servings: persons

3 tablespoons good quality extra-virgin olive oil, divided
1 pound parsnips, peeled and cut into 1/2-inch slices
1 large fennel bulb, sliced into 3/4-inch pieces
2 shallots, finely chopped
1 garlic clove, finely chopped
1 tablespoon sweet rice flour
2 cups unsweetened nondairy coconut beverage (not coconut milk in the can)
2 tablespoons finely chopped fresh sage
1/2 teaspoon freshly grated nutmeg
Sea or Himalayan salt to taste
Freshly ground black pepper to taste
1/3 cup finely chopped, toasted hazelnuts and walnuts

1
Preheat the oven to 425 degrees F. Have an 8-inch square glass dish or 9-inch deep dish pie dish ready.
2
Toss the parsnips and fennel with 1 tablespoon (15mL) of the olive oil. Spread in a single layer on a baking sheet. Bake until just starting to brown on the edges, about 25 minutes.
3
While the vegetables are in the oven, put the remaining olive oil in a saucepan over medium-high heat. Add the shallots and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
4
Add 1 3/4 cups (420mL) of the nondairy milk. Pour the remaining milk in a small bowl. Whisk in the flour until smooth. Once the mixture on the stovetop is steaming, slowly add in the flour mixture, a little at a time, whisking constantly, to create a smooth consistency.
5
Add the sage, and nutmeg. Continue to whisk the mixture until it has thickened, about 2 minutes. Season with salt and pepper to taste. Set aside until the vegetables are finished baking.
6
Once the vegetables are finished, lower the oven temperature to 375 degrees F. Put them in the dish. Top with the sauce mixture. Sprinkle with the nuts. Bake for 25 to 30 minutes, until bubbling. Serve warm.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons good quality extra-virgin olive oil, divided, 1 pound parsnips, peeled and cut into 1/2-inch slices, 1 large fennel bulb, sliced into 3/4-inch pieces, 2 shallots, finely chopped, and more.

Yes, Creamy Roasted Parsnips And Fennel falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Creamy Roasted Parsnips And Fennel

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