Parsnips with olive oil, cumin and thyme

4 servings

20 minutes

This recipe reveals the exquisite simplicity of European cuisine, where parsnip—a root vegetable with natural sweetness—turns into a fragrant treat. Baked with olive oil, it acquires a tender texture and an appetizing golden crust. Cumin adds an Eastern note, giving the dish a warm, spicy hue, while thyme completes the composition with a light freshness. In the past, parsnip was the basis of many European dishes, replacing potatoes before they appeared in the region. Today it is used as a side dish for meat or served on its own, bringing sophistication to the table. This dish is perfect for cozy family dinners and impressive gastronomic experiments.

Energy value per serving

• Calories: 145.6
• Proteins: 0.8g
• Fats: 15.2g
• Carbohydrates: 1.7g

Ingredients

• Parsnip: to taste
• Olive oil: 3 tbsp
• Ground cumin (zira): 1.5 tsp
• Thyme leaves: 30 g

Cooking steps

1. Preheat the oven to 200 degrees.

2. Clean the parsnip and cut it in half lengthwise. Transfer to a bowl and add olive oil and cumin. Mix well and spread in a single layer on a baking sheet.

   Required ingredients:

   • Parsnip:  to taste
   • Olive oil: 3 tablespoons
   • Ground cumin (zira): 1.5 teaspoon

3. Sprinkle with thyme on top and bake for about 45 minutes until cooked and golden.

   Required ingredients:

   • Thyme leaves: 30 g