Italian style herb crusted herb parsnip

I love to use this recipe all the time. It is a quick and easy solution for dinner and this potato dish will go with any type of meat. You can add cream into this dish, but personally I think that this dish is perfect just as it reads.

Wash and peel your parsnip. Dice the parsnip into 1 inch cubes and place the parsnip into a container of water. Finely dice the fresh garlic and onion and place the garlic and the onion into a medium size stainless steel cooking bowl. Mix in the bread flour, breadcrumbs, olive oil, chicken salt, Spanish paprika, and the three chopped and washed herbs. Mix all the ingredients together, then drain all the water off the parsnip and add the parsnip into the other ingredients.

Grease an oven tray with oil and add the Italian parsnip into the greased oven tray with sides.

Bake the Italian parsnip in the oven at 355F for 35 minutes or until the parsnip start to brown on top.

Take out of the oven and serve or place into an air tight container and store in the refrigerator for late use.

3 Large parsnip

1 clove garlic

1 medium brown onion

2 tablespoons breadcrumbs

1 teaspoon bread flour

2 tablespoons olive oil

½ teaspoon chicken salt

½ teaspoon Spanish paprika

½ teaspoon chopped Italian parsley

½ teaspoon chopped basil

½ teaspoon thyme

Time to make  45 min                           Serves 2