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Italian Orzo Salad | With Oven-Roasted Parsnips & Gorgonzola
(0)
40 min
Quick
Gurkerl Küche
Köstlicher toskanisch inspirierter Orzo-Salat mit im Backrohr karamellisierten Pastinaken, cremig-würzigem Gorgonzola, knackigen Walnüssen und frischem Babyspinat. Perfekt als vollwertige herbstliche Hauptspeise.
Ingredients
Preparation method
Preparation in the oven
Preheat the oven to 200 °C top/bottom heat. Peel the parsnips, quarter them lengthwise, and cut into bite-sized pieces. Peel and finely chop the garlic.
Spread the cut parsnips on a baking sheet lined with baking paper. Toss thoroughly with 2 tbsp olive oil, half of the chopped garlic, and a pinch each of salt and pepper. Roast in the hot oven for about 25 minutes until golden brown and tender.
Pasta & walnuts
Meanwhile, cook the risoni pasta in plenty of boiling salted water according to package instructions until al dente (approx. 8-9 minutes). Drain, rinse briefly with cold water, and drain well.
Chef's tip
The salad can also easily be prepared the day before and taken to the office as meal prep. In that case, it is best to fold in the baby spinach and cheese just before serving.
If you like it even fruitier, you can also fold a few slices of juicy pear into the salad – the combination with gorgonzola and walnuts is an Italian classic!
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