Ingredients
- 750 g parsnips
- 1 teaspoon(s) of cumin seeds
- 1 tablespoon(s) of honey
- 4 tablespoon(s) of olive oil + 1 tbsp. coffee
- 1 head of garlic
- 2 tablespoon(s) soy sauce
- 250 g of Greek yogurt
Preparation
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Wash the parsnips, cut them in half lengthwise. In a bowl, mix the cumin with the honey, oil, soy sauce and 1 pinch of salt. Pour this mixture over the parsnips and massage them to coat them well. Place them on a baking sheet lined with parchment paper. Cut 1 cm from the top of the garlic head, sprinkle with 1 tbsp. teaspoon of olive oil and season with a pinch of salt. Wrap it in a sheet of baking paper and place on the baking sheet with the parsnips. Bake for 30 minutes at 180°/th.6.
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Remove from the oven, unwrap the head of garlic, crush it with a fork to recover all the cooked pulp and mix it with the Greek yogurt and a pinch of salt. Spread this cream at the bottom of a large plate and arrange the roasted parsnips on top. Drizzle with the cooking juices and serve immediately, with fresh herbs of your choice.
