Oven-Roasted Parsnips

Oven-Roasted Parsnips

During our recent trip to England, we were lucky to be hosted by a wonderful family from the church where Scott’s band was playing music. They helped us figure out the train system, gave us information about the towns we were visiting outside of London, and fed us warm, comforting home-cooked meals. We were spoiled with desserts at almost every meal and I am determined to give this one a shot: Baked Apple and Almond Pudding. The one dish I have already tried here at home is the oven-roasted parnips they served with a Sunday lamb roast. I didn’t grow up eating parsnips (a root vegetable related to the carrot) and had only recently tried them at home in a parsnip & carrot soup. I wasn’t all that impressed with the soup and didn’t plan on adding parsnips to my grocery list again anytime soon… Until I had the oven-roasted parsnips across the pond. The parsnips have a subtle sweetness and when combined with the crispness from oven-roasting, I feel as if I’m eating something more like sweet potato fries than a roasted root vegetable! There may be fancier and tastier ways to prepare this veggie, but this simple recipe has me convinced that I like parsnips.

~ Lauren

Ingredients

• Parsnips, peeled and cut in quarters
• Salt & Freshly Ground Pepper
• Vegetable Oil

Boil the quartered parsnips for 3-4 minutes. Meanwhile, heat a tray with a few spoonfuls of vegetable oil in a hot oven. Drain the parsnips. Spread  parsnips onto the tray of hot oil and add salt & freshly ground pepper. Roast parsnips for about 45 minutes. If needed, turn on oven broiler for the last few minutes to help brown and crisp the parsnips, but watch carefully to avoid burning.

Peeling the Parsnips

Parsnips in Olive Oil

Oven-Roasted Parsnips with Spinach Salad and Ham

Advertisements