Roast Parsnips
Serve these sweet sticks with a rare charcoal grilled steak for a real
treat. Or for a more everyday meal, accompany them with quickly pan
fried cubed steaks or thick braised pork chops. I also like to combine
these with roasted carrots, leeks, potatoes and zucchini for a colorful
vegetable platter.
Makes 6 to 8 servings
3 pounds young parsnip without cores, peeled and cut into 3 inch wedges
1 to 2 tablespoons butter, melted or olive oil
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley
Preheat the oven to 400F.
In a large bowl, toss the parsnips in the butter or olive oil and
spread them in one layer on a baking sheet. Roast, turning from time to
time, until golden brown and very tender when pierced with a sharp
fork, 45 minutes or longer. Season with salt and pepper. Toss with
parsley and serve this simple cooking recipes very hot.
Variations: these roast parsnips are delicious if served with a dipping
sauce made by combining 3 tablespoons hot honey mustard with 1/2 cup
mayonnaise.
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