Parsnip, Black Garlic, Orange, Sunflower Seeds

How to roast Parsnips with Black Garlic, Orange, and Sunflower Seeds

Here is a great little hors d’oeuvres that any vegetarian/vegan would be thrilled to have. I recently had a large appetizer party and this was one that I decided to serve. I went to the farmers market and I found this “baby” (small parsnips) that I knew I wanted to use but didn’t have the idea until later. I had boiled some sunflower seeds from a quinoa salad I had made the day before and I thought it would be a great addition to this appetizer. I had the black garlic sauce already made along with the orange gastrique. The results of this easy appetizer was absolutely fantastic! Here is the recipe I hope you enjoy it!

Recipe Ingredients

12 Parsnips baby
5 tbsp of olive oil
Salt

1 lg parsnips fried in small pieces
1/2 cup sunflower seeds boiled

Orange gastrique
Black garlic aioli
Chives

Recipe Instructions

How to braise sunflower seeds,

Place sunflower seed in a pot with 3 cups of water and a pinch of salt. Bring to a boil and then turn down and simmer for about 25-30 minutes or until the seeds plump up and become tender all the way through. Strain off and cool completely.

Preheat oven to 350 degrees

How to roast parsnips,

Take parsnips and place on a sheet pan lined with parchment paper. Drizzle with olive oil, salt, pepper, and place in the oven.  Cook the parsnips for about 35-40 minutes or until tender.  Take out and let them cool. Once cooled, cut the parsnips in half and add the orange glaze on top of each one with a touch of salt. Then add a strip of black garlic aioli down the length of the parsnips. (if you want to serve these parsnips hot, you can place them back in the over for 5-6 minutes until warm) Top each one with sunflower seed, fried parsnips, and chives. Serve and enjoy!