Baked Parsnips And Fennel With Green Beans

Our Canadian Thanksgiving is coming soon! This beautiful dish of green beans and parsnips have a tremendous amount of fiber that will keep you full while the fennel will help with digestion and bloating. The whole effect of the dish is a wonderful combination of savoury and sweet. It will also stave off cravings for too much dessert after a meal.


2 Bulbs Of Fennel Sliced Into ½ Inch Slices

6 Parsnips Quartered

500 Grams Of Green Beans Trimmed

1/2 Teaspoon Of Celtic Salt

2 Tablespoons Of Olive Oil


Prepare all vegetables by soaking, peeling and chopping.

Preheat the oven to 450 degrees Fahrenheit.

Bring one medium pot of salted water to boil.

Drop parsnips into boiling water for 5 minutes and then place in to your casserole or baking dish.

In the same pot of water, boil green beans for 5 minutes or until just tender.

Finally, blanche the fennel in the boiling water for 2 minutes

Mix everything together with the olive oil and salt in the baking dish and place in to the oven.

Let roast for 20 minutes until everything is golden and the green beans have a caramelized look to the skin.

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