Oven-roasted parsnips with hazelnut picada from Gjelina: Cooking from Venice, California (page 171) by Travis Lett

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Notes about this recipe

  • runoutofshelves on February 11, 2018

    This was great. I just roasted the parsnips in the oven and they weren't as crisp as they could be. Lovely crunch. I used sourdough breadcrumbs.

  • saarwouters on February 10, 2018

    Good combination of flavours. I usually find parsnip a bit sweet, but the hazelnut picada with mint and lemon balances it out really well. I did add half a garlic clove to the picada for some extra kick. The parsnip gets an extra deep caramalized flavour, because you bake it again for a few minutes after it's been in the oven.

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