Cumin-Baked Parsnips with Salmon Roe

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.

INGREDIENTS:

Number of servings

Servings: 6

List of ingredients

3 parsnips, scrubbed and halved

1 tablespoon cumin

4 tablespoons lemon juice

3 tablespoons olive oil

1 small garlic clove

4 to 6 tablespoons salmon roe

PREPARATION:

• Preheat the oven to 375°F.

• 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.

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