Roasted Parsnips Recipe #376104
Sweet caramelized flavor.
If you grow your own, leave them in the ground for a few weeks at below-freezing temperatures so the starch has time to change into sugar.
Make sure to cut out the woody center.
This recipe really lets their natural flavor shine!
I got this recipe from an online newspaper, and hastily copied it down. Posted here for safe keeping.
30 min | 10 min prep
SERVES 4 -6
- 1 1/2 lbs parsnips
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- fresh coarse ground black pepper
- Preheat oven to 450.
- Peel the parsnips and cut into french-fry sized sticks, avoiding the woody center.
- Toss parsnips with remaining ingredients, and place on a rimmed baking sheet.
- Roast until the edges brown, and the parsnips are tender, about 20 minutes.
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5 stars