Baked Stuffed Parsnip
(2 servings)
| Peel 500 grams of parsnips. Cut the thick end into three centimetre thick slices and core them. Blanch them for five minutes in boiling water.
Dice the small end and the cut outs. |
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Peel and dice one onion and roast it in one tablespoon of olive oil together with one tablespoon of thyme.
Add the diced parsnip and roast it for five minutes. |
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| Add two cups of mashed potatoes, four tablespoons of sunflower seeds and one handful of grated Parmesan cheese. |  |
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Place the parsnip slices in a greased oven dish and stuff them with the mashed potato filling. |
| Bake the stuffed parsnips for 30 minutes at 200 degrees Celsius. |  |