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Oriental parsnip gratin
20 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 494
  • Fat about 27g
  • Carbohydrates about 48g
  • Protein about 13g
This is needed
This is needed for 2 people
  • 0.5 tsp salt
  • 500 g parsnips, cut into slices approx. 0.5 cm thick
  • 1 tbsp lemon juice
Tomato sauce
  • 1 garlic clove, finely chopped
  • 1 red onion, finely chopped
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 pinch cinnamon
  • 1 tsp ground cumin
  • 1 tin chopped tomatoes (approx. 400 g)
  • 70 g tomato puree
  • 1 tsp peppermint, dried
  • 1 dl water
  • 0.5 bunch coriander, finely chopped
  • 1 tbsp lemon juice
  • 1 tsp maple syrup
  • salt to taste
To gratinate
  • 5 tbsp water
  • 3 tbsp tahini
  • 1 tsp olive oil
  • 0.5 tsp salt
  • a little pepper
  • 2 tbsp flaked almonds
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And that's how it's done
And that's how it's done
Mix the parsnips with the salt and lemon juice, transfer to a wide, ovenproof dish (approx. 2 l).
Tomato sauce
Sauté the onion and garlic in the oil until translucent. Add the spices and cook for a further 1 min. Add the tomato puree, tomatoes, water, mint, coriander, lemon juice and maple syrup, season with salt. Bring the sauce to the boil, cook over a medium heat for approx. 5 mins. Spoon the sauce over the parsnips.
To gratinate
Combine the tahini, water, oil, salt and pepper, drizzle on top of the tomato sauce. Gratinate for approx. 30 mins. in the centre of an oven preheated to 180°C. Top with the flaked almonds, gratinate for a further 10-15 mins. (the almonds should be lightly browned).