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4 to 5 pounds parsnips

3 tablespoons olive oil

salt and pepper

  1. Preheat the oven to 425*. Peel the parsnips and quarter them lengthwise.  With a paring knife, remove the central core (in my experience, even smaller parsnips have a hard core).  If the parsnips are smallish, just trim the ends; if larger, cut them into 3 inch lengths.
  1. Season well with salt and pepper and toss with the olive oil, then install the parsnips in an earthenware dish or roasting pan. Bake for 20 to 25 minutes or so, until they are fork tender and lightly browned.  They can be cooked in advance and reheated.

adapted from David Tanis, A Platter of Figs

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