Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Cumin-Baked Parsnips with Salmon Roe
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  • Cumin-Baked Parsnips with Salmon Roe
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    The unlikely marriage of parsnips and cumin has proved to be a great success. Adding the salmon roe to the dish makes it an exotic and luxurious dish. Serves 6 as a starter.
    By Andreas Viestad

    Cumin-Baked Parsnips with Salmon Roe

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    Servings: 6

    PREPARATION:

    • 1

      Preheat the oven to 375°F.

    • 2

      Place the parsnips in a small baking dish. Sprinkle with the cumin, lemon juice, and 2 tablespoons of the olive oil. Cover with foil and bake for 40 minutes, or until soft and sweet.

    • 3

      Place the parsnips cut side up on plates. Spoon the salmon roe over them, and serve.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S01 E06 Salmon. Bookmark the permalink.
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  • Servings: 6

    PREPARATION:

    • 1

      Preheat the oven to 375°F.

    • 2

      Place the parsnips in a small baking dish. Sprinkle with the cumin, lemon juice, and 2 tablespoons of the olive oil. Cover with foil and bake for 40 minutes, or until soft and sweet.

    • 3

      Place the parsnips cut side up on plates. Spoon the salmon roe over them, and serve.

    Print Friendly
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