| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Food networ, Food8 |
2 |
servings |
INGREDIENTS
| 2 |
|
Ramiro peppers |
| 125 |
g |
Cherry tomatoes; (4oz) |
| 75 |
g |
Feta cheese; cut into 5mm /1/4 |
|
|
; inch (3oz) |
| 4 |
ts |
Pesto sauce |
|
|
Salt and freshly ground black pepper |
| 450 |
g |
Small parsnips; (1lb) |
| 2 |
ts |
Olive oil |
| 1/2 |
|
Lemon; Juice of |
INSTRUCTIONS
Preheat the oven to 200?C/400?F/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 mixture between the four
pepper halves and place on a single layer in a shallow ovenproof dish.
Trim the parsnips, then halve or 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 that 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
the hottest part) of your oven. Put all peppers in on the shelf bleow.
Bake them all for about 35 minutes, until 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.
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