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