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Simple Roast Parsnip Cooking Recipes

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

  1. Preheat the oven to 400F.

  2. 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.

  3. 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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