Roasted Parsnips with Garlic

Ingredients

• 800 g parsnips
• 2 tbsp Rapeseed oil
• 3 fresh garlic cloves
• Salt
• pepper (ground)
• 3 cm fresh horseradish
• 0.5 tsp coriander
• 0.5 tsp Fennel seeds
• 1 tsp lemon juice
• fresh chopped parsley (for garnish)

Instructions

1. 1.

   Peel the parsnips and cut them into finger‑thick sticks. In a large, hot pan with oil, sauté for about 5 minutes until golden brown. Peel, chop the garlic and add it to the pan; cook until lightly golden. Season with salt and pepper, pour in a little water, cover partially and simmer for about 10 minutes until tender, letting most of the liquid evaporate.

2. 2.

   Peel and grate the horseradish finely. Crush coriander and fennel seeds together in a mortar, then stir them along with the grated horseradish into the vegetables. Finish with lemon juice, salt and pepper to taste, and transfer to serving bowls.

3. 3.

   Serve garnished with parsley.