Roasted Parsnips with Buckwheat Crisp & Herb Mojo

Photography, © Foodivine studio

  • Prep time 30 minutes
  • Total time 1 hour & 10 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2022


Roasted Parsnips:
Herb Mojo:


Roasted Parsnips

Preheat oven to 375°F. On baking sheet, combine parsnips, garlic, oil and thyme. Spread in single layer on baking sheet; season with salt and pepper. Bake, turning halfway through cooking time, until parsnips are tender and golden, 40 to 45 minutes.


Herb Mojo

Meanwhile, in food processor or blender, purée oil, parsley, dill, cilantro, cumin, honey, hot pepper flakes and garlic until smooth. Season with salt and pepper. Pour mixture into bowl. (Make-ahead: Can be covered and refrigerated for up to 3 days.) Stir in vinegar just before serving. Transfer Roasted Parsnips to serving platter. Top with mozzarella pieces and Crispy Buckwheat. Sprinkle with dill leaves, if using. Serve with Herb Mojo.


Buckwheat Crisp

Preheat oven to 350°F. Line baking sheet with parchment paper; set aside. In bowl, combine 1/4 cup buckwheat flakes, 2 tbsp allpurpose flour, 1 tbsp grated Parmesan cheese and 1 tbsp toasted buckwheat seeds (kasha), if desired. Using fingers, rub in 2 tbsp cubed cold salted butter and 1 tsp chopped fresh thyme until mixture reaches consistency of coarse crumbs. Season with salt and pepper. Spread on prepared baking sheet and bake, stirring halfway through cooking time, until mixture is crispy and golden brown, about 25 minutes. Let cool.


(Make-ahead: Can be stored in airtight container at room temperature for up to 5 days.) Makes about 2/3 cup.

Nutritional facts PER SERVING

  • Calories 715
  • Total fat 59 g
  • Saturated fat 11 g
  • Cholesterol 35 mg
  • Sodium 250 mg
  • Total carbohydrate 37 g
  • Fibre 7 g
  • Sugars 9 g
  • Protein 9 g
  • Iron 2.2 mg
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Lunch & Dinner

Roasted Parsnips with Buckwheat Crisp & Herb Mojo