Sunday, January 30, 2011

Roasted Parsnips

Roasting brings out the sweetness of root vegetables, and parsnips are no exception. The sweet earthiness of this dish is enhanced with a sprinkling of fresh sage.

You could cut carrots the same way and roast them with the parsnips for a more colorful side dish if you like. And if you don't have any fresh sage, leave it out. The roasted vegetables will still be full of flavor.

Finley Farms at the Hollywood Farmers Market has had wonderful tender parsnips this year. Most recipes tell you to remove the parsnip's tough core, but up to 1 1/4 inches in diameter they don't have one.

Traditionally parsnips are served with roast meats, but I served them the other day with sautéed mustard greens and a hearty dish of wheat berries.

The parsnips roasted in the toaster oven while I made the greens and grains on the stove. It was a simple meal for a cool winter night.

Roasted Parsnips
1/2 lb parsnips, about 7-8 small ones
6 fresh sage leaves, chopped (optional)
3/4 tbsp olive oil
sprinkling of salt and pepper

Preheat oven to 450°F. Peel parsnips and cut in half crosswise. Cut the skinny end in half and the wider end in quarters. If you have parsnips over 1 1/4 inch in diameter, cut out the tough core and discard. Then cut the parsnips crosswise into 1/2 inch pieces.

Toss parsnips with sage, oil, salt and pepper. Transfer to a shallow baking pan, spreading in one layer. Roast until the parsnips are tender and lightly browned, turning occasionally, 15-20 minutes.

Serves 2-3

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