Trader Joe's had fresh parsnips today, and after realizing honestly that I may have never had parsnips, I had to buy them. I chopped them up, tossed them with olive oil, S&P and chopped fresh rosemary and roasted them. Delicious, crunchy and slightly sweet, I'll be making these a lot more often.
Roasted Parsnips with Rosemary:
(serves 4)
1.5 lbs parsnips, ends trimmed and cut into uniform pieces
1/4 c olive oil
Salt and pepper to taste
1 tbs chopped fresh rosemary
Directions:
Preheat oven to 400. Toss all ingredients in a large bowl and pour into a baking sheet. Roast until golden brown and crisp, about 45 minutes.
Roasted parsnips are one of the most thoroughly tasty, underrated and underappreciated delicacies. I include them in my balsamic-rosemary roasted root vegetables:
ReplyDeletehttp://glutenfreebay.blogspot.com/2006/10/balsamic-honey-roasted-root-vegetables.html
I totally agree re: parsnips. Once they were done I wondered why I had never eaten them?
ReplyDeleteYour recipe looks so delicious, I will try that method!
I also saw these at TJ's and tried to think of creative uses for them. I remember once having a soup of roasted and pureed parsnips at a restaurant. I'm getting a new blender soon, and I will have to break it in with some parsnip soup.
ReplyDeleteHi Silverbear - are you the same one from CH Southwest board? Thanks for checking out my blog. :)
ReplyDeleteParsnip soup sounds SO delicious. I thought they tasted kind of like sweet potatoes (the light kind) only with a texture more like a carrot.
Happy holidays!
Yes, I'm the same silverbear in both places.
ReplyDeleteThanks for stopping by...not too many AZ bloggers, it's nice to see some online AZ foodies!
ReplyDeleteNice bllog post
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