Oven-Roasted Parsnips with Hazelnut Picada

Oven-Roasted Parsnips with Hazelnut Picada

Note: This recipe is a modified version from the cookbook Gjelina. My recipe is Whole30, gluten-free, and paleo. 

  • 1 lb parsnips, peeled and cut into 1/4 to 1/2 inch thick irregular sticks
  • 2 Tbsp olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Juice of 1/2 lemon
  • Flaky sea salt

Hazelnut Picada

  • 1/2 cup hazelnuts, roughly chopped
  • 1/4 cup or more of chopped, fresh flat-leaf parsley
  • 1 Tbsp or more oil from Garlic Confit
  • 1/2 tsp finely grated lemon zest

Toast the hazelnuts over medium heat in a small, dry frying pan. About 3 minutes or until fragrant.

In a food processor (you can also use a mortar with a pestle), combine hazelnuts, parsley, garlic oil, and lemon zest. Then process until you have a rough paste. Set aside until ready to use.

Toss the parsnips and the olive oil in a medium-sized bowl and season with kosher salt and pepper. Heat a large, dry frying pan over medium-high heat. Once it’s hot, transfer the parsnips to the pan and cook until beginning to brown, or about 5 minutes. Transfer the pan to the oven and roast until tender and well browned, moving the parsnips around a couple of time to brown all sides, about 15 minutes. If needed to finish off and caramelize more, return the pan to the stovetop and cook on high heat, pulling each one out as it is done.

Place parsnips on a serving platter and squeeze lemon juice all over. Then scatter the hazelnut picada on top. If necessary, season with sea salt and serve hot.

5 thoughts on “Oven-Roasted Parsnips with Hazelnut Picada

  1. wow looks really delicious. IM SUCH A HUGE FAN!!!

  2. Your blog is just lovely! This looks amazing and I will have to make it once I make that garlic confit. Hey, Then I can make the cauliflower too. Can’t wait! Keep up the beautiful work!

    1. Thanks so much Janet! Hopefully you are following on Instagram where you get daily inspiration and can find out about all of the giveaways! Did you sign up for the Mina Harissa Giveaway?

      1. I certainly am following! That’s where I found you . I just use a different name.

      2. great ! it’s hard to keep all of the names straight.

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close