Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 2 x Ramiro peppers
- 125 gm Cherry tomatoes, (4oz)
- 75 gm Feta cheese, cut into 5mm /1/4 inch (3oz)
- 4 tsp Pesto sauce
- Â Â Salt and freshly grnd black pepper
- 450 gm Small parsnips, (1lb)
- 2 tsp Extra virgin olive oil
- 1/2 x Lemon, Juice of
Direcciones
- Preheat the oven to 200C/400F/gas mark 6.
- Halve the peppers, cutting through the stems. Remove the seeds,leaving the stems intact. Mix together the cherry tomatoes, feta cheese, pesto sauce and some salt and pepper to taste. Divide this mix between the four pepper halves and place on a single layer in a shallow ovenproof dish.
- Trim the parsnips, then halve or possibly quarter them, depending on size. Put them into a bowl with the oilve oil, lemon juice and some salt and pepper and turn them with your hands so which they all get coated with the oil and flavourings.
- Put them in a single on a shallow baking sheet and position at the top (or possibly the hottest part) of your oven. Put all peppers in on the shelf bleow.
- Bake them all for about 35 min, till the parsnips are tender and lightly browned, turning them over half way through the cooking time, and the peppers are tender, full of delicious juices produced by the pesto and tomatoes. Serve at once.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 2 servings | |
| Calories 342 | |
| Calories from Fat 160 | 47% |
| Total Fat 18.05g | 23% |
| Saturated Fat 7.21g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 528mg | 22% |
| Potassium 903mg | 26% |
| Total Carbs 39.22g | 10% |
| Dietary Fiber 10.4g | 35% |
| Sugars 12.46g | 8% |
| Protein 9.1g | 15% |
