Parsnip is a forgotten vegetable that has now made a comeback. This typical winter vegetable resembles a white carrot with a fresh taste that resembles celeriac. For example, you can stew, roast or mash parsnips. In this blog and video you can see that you can also make nice rösti cookies that are delicious as a side dish or as a snack.
It is important that you bake the parsnip cookies at a high temperature. This makes them nice and crispy on the outside and they stay a bit soft on the inside. I used Reddy Premium oil, which is ideal for heating at high temperatures and also contains a lot of unsaturated fats, making it a healthy way of baking. Adding garlic and rosemary to the cookies gives them a great taste that you can smell while baking. But you can also use other herbs such as oregano, thyme or coriander. Don’t forget to dip them in the sweet chili dip!
Recipe parsnip rösti cookies with chili dip
1 garlic clove, crushed
Rosemary sprig, finely chopped
Pinch of salt and pepper
2 tablespoons breadcrumbs
Splash of Reddy Premium oil
Reddy Premium oil
2 tablespoons honey
½ red pepper, finely chopped
Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!
*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.