Roasted Parmesan Parsnips
- 8 Parsnips, Cleaned and Peeled
- 2 Large Egg Whites
- 1 Tbsp. Dried Oregano
- 2 Tbsp. Fresh Rosemary, finely chopped
- 1 1/3 Cup Fresh Grated Parmesan Cheese
- Sea Salt
- Fresh Ground Pepper
- 1 Cup Organic Tomato Pulp/Diced Tomatoes
- 3 Cloves Roasted Garlic
- 2 Tbsp. Extra Virgin Olive Oil
- Pinch of Salt/Pepper and Roasted Red Pepper Flakes
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Garlic, Roasted (3 Cloves)
- Oregano, Dried (1 Tbsp.)
- Parsnips (8)
- Rosemary, Fresh (2 Tbsp.)
- Tomato pulp/diced tomatoes, Organic (1 Cup)
- Cooking & Baking
- Olive oil, Extra Virgin (2 Tbsp.)
- Pepper, Fresh Ground (1)
- Salt/pepper and roasted red pepper flakes (1 Pinch)
- Sea salt (1)
- Dairy
- Parmesan cheese, Fresh Grated (1 1/3 Cup)
- Refrigerated
- Egg whites, Large (2)
Preparation
Read recipe preparation on sproutedkitchen.com
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Recipe Stats
Published February 18, 2010 (2 years ago).
18 people saved this recipe.
