Parsnips with vegan rosemary butter and walnuts - soft, mildly sweet parsnips, and carrots, perfumed with earthy rosemary, and toasty walnuts - this a fantastic fall side dish, done in minutes.
Parsnips With Rosemary ‘Butter’ and Walnuts [Vegan]
Serves
2
Cooking Time
30
Ingredients You Need for Parsnips With Rosemary ‘Butter’ and Walnuts [Vegan]
- 3-4 parsnips
- 2 carrots (optional, or substitute with more parsnips)
- 3 tablespoons coconut oil
- 1 tablespoon chopped fresh rosemary
- 3 garlic cloves
- handful of chopped walnuts
How to Prepare Parsnips With Rosemary ‘Butter’ and Walnuts [Vegan]
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Cut parsnips and carrots into bite size pieces, and boil in salty water for 20 minutes or until fully cooked.
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In a small pan, melt the oil and cook for 1-2 minutes.
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Add rosemary and garlic - saute at very low heat for 1 minute.
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Add a handful of walnuts, quickly stir, and pour over the parsnips.
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About The Author
Viktoria Radichkova
See My RecipesViktoria Radichkova is a passionate healthY food lover, creative recipe developer, and food photographer at Viktoria's Table. Viktoria focuses on combining real, wholesome, and seasonal ingredients into simple and delicious meals. Her cooking is a fusion of Middle Eastern and Mediterranean flavors, with a touch of French influence and a sprinkle of exotic cuisines here and there.
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