So my first real memory of the delicious root vegetable known as the parsnip happened when I was watching Homestar Runner back in 2002 or 2003. There was this great old timey short called “Parsnips-a-Plenty” that I watched and it made me wonder… what do parsnips taste like?
Well, the best way I can put it is this: parsnips are what would happen if a potato and a carrot made sweet, hot, somehow forbidden, dirty love to one another and produced an heir to their mutual awesomeness.
Today, I’m going to give you a 4-fork recipe (That’s like 5 star!) from Epicurious.com.
2 pounds medium parsnips, peeled, cut on diagonal into 1/2-inch-thick slices
2 tablespoons extra-virgin olive oil
1 teaspoon coarse kosher salt
2 tablespoons (1/4 stick) butter (or Ghee if you’re watching your casein intake)
2 teaspoons finely chopped fresh Italian parsley
- Preheat oven to 450°F.
- Toss first 3 ingredients in bowl.
- Spread parsnips in single layer on rimmed baking sheet, and dot with butter.
- Roast parsnips 20 minutes.
- Using tongs, turn parsnips; roast until browned and soft, about 15 minutes longer.
- Transfer parsnips to plate and season to taste with salt and pepper.
- Sprinkle with parsley.
- Serve and Enjoy! 🙂
Parsnips are great pretty much wherever you’d want a milder carrot or a sweeter, crunchier potato. My grandma used to put them in her matzo ball soup, I hear. Last night we had some in our chicken soup, and it came out great!
What are some of your favorite parsnip recipes?