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Sometimes people look at parsnips and they shrug - what do you do with parsnips? I say - treat them like a potato or a butternut squash - ROAST THOSE BABIES! Here is my own recipe for roasted vegetables. (Frankly you can substitute almost any chunky vegetable that will hold up in the oven - onions, borccoli, cauliflower, potatoes, or squashes to name a few.)
To serve about 4 people: Use 2 parsnips and 5 carrots Clean and take off skins of parsnips and carrots Slice into 1 inch chunks Spread onto a sheet pan Pour Olive Oil and use your hands to toss the veggies until nicely coated, but not soaking in the oil. Sprinkle with Old Bay Seasoning and salt. Don't overdue it, just enough to be tasty. Place in 350 degree oven and cook until soft between 15 and 20 minutes. Serve hot. Roasted veggies keep well in the refrigerator and can be reheated during the week. We always make a huge batch on weeks to busy to cook every day. 7/1/2014 01:22:10 am
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Teem Olive Grease moreover operate your applauses to throw the veggies until nicely coated, however hardly soaking in the fat. 11/9/2014 02:16:58 pm
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