Directions:
- Preheat oven to 400°. Peel parsnips, and cut into 2- to 3-inch-long pieces; cut each lengthwise into 1/3-inch-thick strips. Place in a lightly greased 15- x 10-inch jelly-roll pan; toss with pepper, 2 Tbsp. olive oil, and 1/2 tsp. kosher salt.
- Bake at 400° for 25 minutes. Add green onions; toss. Bake 10 to 15 more minutes or until parsnips are tender and browned. Transfer to a serving platter.
- Whisk together mint, next 3 ingredients, and remaining 1/2 tsp. salt until blended. Gradually add remaining 5 Tbsp. olive oil in a slow, steady stream, whisking until smooth. Spoon over vegetables. Serve immediately.
- Brought to the table by cookbook authors Matt Lee and Ted Lee (The Lee Bros. Simple Fresh Southern cookbook).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1727.13 Kcal (7231 kJ) | ||
| Calories from fat | 932.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 103.65g | 159% | |
|---|---|---|---|
| Sodium | 2265.66mg | 94% | |
| Potassium | 4294.98mg | 91% | |
| Total Carbs | 184.17g | 61% | |
| Sugars | 50.59g | 202% | |
| Dietary Fiber | 59.42g | 238% | |
| Protein | 10.63g | 21% | |
| Vitamin C | 202mg | 337% | |
| Vitamin A | 5.9mg | 197% | |
| Iron | 719.9mg | 3999% | |
| Calcium | 618.6mg | 62% | |
| Amount Per 100 g | |||
| Calories | 135.56 Kcal (568 kJ) | ||
| Calories from fat | 73.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.13g | 159% | |
|---|---|---|---|
| Sodium | 177.83mg | 94% | |
| Potassium | 337.1mg | 91% | |
| Total Carbs | 14.45g | 61% | |
| Sugars | 3.97g | 202% | |
| Dietary Fiber | 4.66g | 238% | |
| Protein | 0.83g | 21% | |
| Vitamin C | 15.9mg | 337% | |
| Vitamin A | 0.5mg | 197% | |
| Iron | 56.5mg | 3999% | |
| Calcium | 48.6mg | 62% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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