Lemon baked parsley roots

Name: Lemon baked parsley roots
Yield: 8
Ingredients: Sea salt; Pepper from the grinder; Juice from ca. 1/2 lemon; 1 Handful flat-leaf parsley; 1 clove Garlic, minced; 1 tbsp Capers; 1 tbsp Sugar; 1/2 dl Olive oil; 1/2 tbsp Grated lemon rind; 100 g Rocket; 150 g Sun-dried tomatoes; 5 twigs Fresh thyme; 6 pcs Parsley roots

Sides

Cook time: 0 min.
Servings: 8

Ingredients for Lemon baked parsley roots

		Sea salt
		Pepper from the grinder
		Juice from ca. 1/2 lemon
1		Handful flat-leaf parsley
1	clove	Garlic, minced
1	tbsp	Capers
1	tbsp	Sugar
1/2	dl	Olive oil
1/2	tbsp	Grated lemon rind
100	g	Rocket
150	g	Sun-dried tomatoes
5	twigs	Fresh thyme
6	pcs	Parsley roots

Instructions for Lemon baked parsley roots

To prepare the Lemon baked parsley roots recipe, please follow these instructions:

Peel parsley roots. Cut them lengthwise into sticks about 1 x 1 x 5 cm. Turn with lemon juice, lemon zest, olive oil, garlic and thyme. Season with sugar, salt and pepper. Com parsley roots in the oven at 200 degrees c. alm. oven and bake them crisp-tender (35-40 min). Let them would like to get a little color. Flip them around a few times during baking. Let the roots cool. Chop the tomatoes, capers and parsley coarsely and flip it in the salad. Add the cooled parsley roots. Season to taste with lemon juice.

Lemon baked parsley roots

Ingredients for Lemon baked parsley roots

Instructions for Lemon baked parsley roots

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