13-01-2005, 01:47 PM
I don't like parsnips when boiled or in stews, but they are lovely when roasted. I only use fresh parsnips, quarter them lengthways (cut along the length too if they are quite big), and roast them.
I often cut carrots about the same size as the parsnips, put the carrots and parsnips in a big roasting tray with some peeled shallots, drizzle over a mix of honey and olive oil, add a couple of sprigs of fresh rosemary and black pepper, and roast in a hot oven, until starting to brown and go crispy on the edges.
DIVINE!
I often cut carrots about the same size as the parsnips, put the carrots and parsnips in a big roasting tray with some peeled shallots, drizzle over a mix of honey and olive oil, add a couple of sprigs of fresh rosemary and black pepper, and roast in a hot oven, until starting to brown and go crispy on the edges.
DIVINE!