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Italian Autumn Orzo Salad | With Oven-Roasted Parsnips
(0)
35 min
Under an hour
Gurkerl Küche
Aromatischer italienischer Hauptspeisensalat mit al dente gegartem Orzo, im Backrohr karamellisierten Pastinaken und knackig gerösteten Walnüssen auf frischem Babyspinat. Vollendet mit feiner Balsamico-Vinaigrette und frisch gehobeltem Grana Padano.
Ingredients
Preparation method
Roast parsnips in the oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Thoroughly wash and peel the parsnips, then cut into approx. 1.5 cm bite-sized cubes. Peel and finely chop the garlic. Strip the rosemary needles from the sprigs and chop finely.
Spread the diced parsnips onto the prepared baking sheet. Drizzle with 2 tbsp olive oil, add the garlic, rosemary, and 1 pinch each of salt and pepper, and mix everything well. Roast in the preheated oven for approx. 20–25 minutes until golden brown and tender.
Chef's tip
Parsnip aroma: Roasting in the oven caramelizes the natural sugars in the parsnips, developing a delicate sweetness that pairs wonderfully with the tangy balsamic vinegar.
Perfect served lukewarm: The salad tastes best served lukewarm, when the spinach just begins to wilt gently against the warm risoni.
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