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]

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Serves

2

Cooking Time

30

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Ingredients

  • 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
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Preparation

  1. Cut parsnips and carrots into bite size pieces, and boil in salty water for 20 minutes or until fully cooked.
  2. In a small pan, melt the oil and cook for 1-2 minutes.
  3. Add rosemary and garlic - saute at very low heat for 1 minute.
  4. Add a handful of walnuts, quickly stir, and pour over the parsnips.
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