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Roasted Maple Glazed Parsnips with Fermented Supergreens Chimichurri

Roasted Maple Glazed Parsnips with Fermented Supergreens Chimichurri

Add a fermented twist to your usual Chimichurri sauerkraut by adding my flavourful Supergreens with Spirulina Superkraut. Not your average fermented sauerkraut.

Roasted Parsnips with Fermented Supergreens Chimichurri

Supergreens chimichurri


  • 3 cups chopped kale
  • 3 cloves garlic
  • ½ cup Supergreens Superkraut
  • 3 Tbsp juice from Supergreens jar
  • 3 Tbsp olive oil
  • Juice of 1 lime
  • 2 Tbsp fresh thyme
  • 2 Tbsp fresh parsley
  • Salt and pepper to taste


  1. Add all ingredients to a food processor and pulse until a thick textured sauce is formed. You do not want to puree this into a smooth sauce. You just want to chop the ingredients down into a slightly chunky sauce/marinade/dressing.
  2. Place in the fridge and leave overnight to let the flavours combine and marinade together.

Roasted Maple Parsnips


  • 3 large parsnips, halved
  • 3 garlic cloves thinly sliced
  • 1 Tbsp coconut oil, melted
  • 1 Tbsp fresh thyme, chopped
  • Salt and pepper to taste


  1. Preheat oven to 200 C.
  2. In a bowl mix all ingredients together except the parsnips.
  3. Add the parsnips and rub the oily mixture into them.
  4. Place the parsnips onto a baking tray and top with remaining oily mixture.
  5. Roast for 15 minutes until cooked through keep an eye on them to ensure they don’t burn.
  6. Remove from the oven and allow to cool slightly.
  7. Serve with Supergreens Chimichurri.
  8. This parsnip dish makes an excellent addition to your Sunday roast dinner. The Supergreens Chimichurri can also be spread on anything: pizza, crackers, toast, naan breads, salads or you can even eat it straight out of the jar.
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