ROASTED PARSNIPS WITH CINNAMON AND CORIANDER (for four)
1-1/2 pounds parsnips (about 10 medium)
¼ cup extra virgin olive oil
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon sweet paprika (or a mix of mostly sweet and some hot)
1/2 teaspoon kosher salt, more to taste
¼ teaspoon ground cinnamon
2 tablespoons chopped cilantro
2 teaspoons fresh lemon juice
- Position a rack in the center of the oven and heat the oven to 375*. Peel and core the parsnips and cut them into batons roughly 3 inches long and ¼ inch wide.
- Arrange the parsnips in a single layer in a 9 x 13 inch baking dish. Drizzle with olive oil and toss to coat evenly. Combine the cumin, coriander, paprika, salt and cinnamon in a small bowl and stir to mix. Sprinkle the spices evenly over the parsnips and toss until the parsnips are well coated.
- Roast until completely tender and lightly browned on the edges, 35 to 45 minutes, stirring once or twice during cooking. Sprinkle with the cilantro and lemon juice and toss well. Taste and adjust seasoning if necessary before serving.
adapted from Ruth Lively, Fine Cooking Magazine, issue 84