Roasted Sesame Seed Parsnips

Remove the skin from the parsnip, cut in half lengthwise and dice. Cook in boiling salted water until just tender.

Cut the tofu into slices.

Mix all ingredients for the marinade. Marinate parsnips and tofu for one hour.

Roast in a coated frying pan or grill pan for 5 minutes, turning. Sprinkle with sesame seeds and serve with soy sauce.

Serve with steamed frisée or endive and fragrant rice.

Grill for 8 minutes, turning.

Parsnip: It belongs to the umbelliferous family like fennel, carrot and celery. The valuable kitchen herbs and spices fennel, anise, caraway, coriander, dill and parsley also belong to the same family. Therefore, the stomach-friendly effect is not surprising.

Like caraway, parsnip has the property of preventing flatulence. Native to Central and Southern Europe, it has long been number one in many fields, but was then supplanted by the potato and especially by newer varieties of carrot. It grows wild in loamy soil, the cultivated form has a tiny bit wider leaves and thicker roots. The yellowish-brown turnip can grow up to 40 cm long.

Our tip: As an alternative to fresh herbs, you can use frozen ones – they are also characterized by a fresh taste!

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