Roast Parsnips

[Pronkertjie]

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 agree with you.... don't like boiled parsnips at all. Roast parsnips are yummie - just had some tonight mixed in with onions, carrots and young potatoes.

Parsnips taste better earlier on in the season too. At the end of the season the core bit gets a bit bitter, and I usually cut that out.