November 24, 2010

Roast parsnip and squash

Parsnip and squash

Today I had this warming and wintery dish for dinner, and it couldn't have been easier to prepare. As I told you yesterday, I would be cooking something with parsnip today. I did some browsing online, to find a recipe I liked, and to my surprise most recipes involved roasting it in the oven.
Of course there were soups and stews too, and one recipe even was for 'parsnip cake' (which is the same as carrot cake, with parsnip instead of carrot, as you might have figured).

Since I'm fairly new to this veggie I thought it would be best to roast it, in order to get to know the taste.
I absolutely loved it!

Roast parsnip and squash, with tilapia (serves 1)
- 1 small parsnip, cut into fries
- 1/4 of a butternut, seeds removed and cut into fries
- 1 tilapia fillet
- 1 tbsp lemon juice, freshly squeezed
- lemon pepper
- 2 tsp rosemary (fresh or dried)
- 1 tsp thyme (fresh or dried)
- 2 tbsp olive oil

1. Preheat oven to 200 degrees Celsius, and line a baking tray with parchment paper.
2. Put the parsnip and butternut fries onto the baking tray, sprinkle with olive oil, 1 tsp rosemary and 1 tsp thyme and mix well using your hands.
3. Divide the fries over the tray, leaving some room in between the individual pieces. Leave some room for the fish on the tray too, and put the tray into the oven.
4. In the mean time, create a small baking dish out of some aluminium foil and put the tilapia fillet in there, sprinkle with the lemon juice, 1 tsp rosemary and lemon pepper to taste.
5. After 15 minutes of baking, put the fish on the left over spot on the baking tray into the oven. Bake for 20 more minutes until the fish is done and the parsnip and butternut are slightly browned.
Serve warm and enjoy!

Parsnip and squash 2

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