Photo: Louis Hansel
Parsnips and Sweet Potatoes with Hazelnuts and Brown Butter
7 ingredients
Serves 4.
openrecipes
Intensely nutty hazelnuts echo the taste of butter cooked until rich golden brown. The deep flavor of both the toasted nuts and brown butter pairs well with the earthy root vegetables, whose high level of natural sugars caramelize when roasted. Fragrant thyme leaves impart an herbal taste to the dish.
Estimated Nutrition (whole recipe, rough)
447
Calories
6g
Protein
26g
Fat
53g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbs. hazelnuts, coarsely chopped
- 3 Tbs. canola oil
- 2 parsnips, about 1 lb. total
- 1 sweet potato, about 1 lb.
- Sea salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
- 1 tsp. minced fresh thyme
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes