Traybake with parsnip
A traybake is perfect if you don't want to spend hours in the kitchen. Plus, you can put all sorts of things on it. It's also handy if you want to empty your kitchen cabinets.
Ingredients · Servings 4 people
- 750 g Roseval potatoes
- 1 rode ui
- 500 g green beans
- 400 g parsnips
- 250 g bacon strips
- 1 handful of walnuts
- 1 citroen
- 1 bunch of flat-leaf parsley
- 2 cloves of garlic
- 2 tablespoons olive oil
- black pepper and salt
Method · 40 min
- Preheat the oven to 180 °C.
- Cut the Roseval potatoes into quarters. Peel the parsnips and cut into strips. Trim the green beans.
- Bring a pan of water to a boil. Boil the Roseval potatoes and parsnips for 10 minutes. Drain.
- Toss the green beans with 1 tablespoon of olive oil on a baking sheet lined with parchment paper. Place the potatoes and parsnips on the baking sheet. Season with salt and pepper.
- Spread the bacon strips over the baking sheet and roast in the oven for 25 minutes.
- Finely chop the parsley leaves and mix with 1 tablespoon of olive oil, the lemon juice, pepper, and salt.
- Chop the walnuts coarsely. Remove the baking sheet from the oven. Spread the walnuts over it and drizzle with the dressing.
