You might be wondering…what are these? And what do you do with them?
Well, wait until you taste the results. It’s like you’re eating the best-ever roasted potatoes…except they’re parsnips!
Cathy Foote…this one’s for you and Michael.
Never tasted a parsnip? You’re in for a big, delicious surprise! Prepared like this they taste like really yummy roasted potatoes. And with the carrots mixed in–it’s like heaven. (And I don’t really like carrots!)
I was at Roger’s Gardens on Friday to buy some more lettuce and got side-tracked when I spotted all the varieties of peppers–ancho, Anaheim, jalapeno Gigante–can’t wait to see those! Needless to say, I overbought and when I got home I had to do some harvesting to make room, so out came the parsnips and carrots.
Normally I use parsnips in my chicken broth, but it was way too hot to be a soup day so I went to my old stand-by–roasting. With root vegetables you can never go wrong with that method and it always brings out such a smooth flavor.
Because they were so fresh and not really thick they were done in about 25 minutes and boy were they good!
(I actually measured!!!)
1 lb. parsnips, peeled
3/4 lbs. carrots, unpeeled (but mine were from the garden and thin skinned)
2 TBS. extra virgin olive oil
1 tsp. kosher salt (more if you like)
3/4 tsp. ground black pepper
1 TBS. chopped fresh thyme (you could also use parsley, dill or your favorite fresh herb.)
Preheat oven to 425 degrees F.
Cut diagonally into pieces about the same size so they will cook evenly. Mine were about 1 1/2 thick. Don’t make them too small.
Place in a Ziploc bag and add the olive oil, salt and pepper and mix well. Roast for 20 minutes, then test. They should be fork-tender.
This is what mine looked like when they were done.
Sprinkle fresh thyme (or your favorite herb) and salt and pepper and serve hot. You could even cut them like French fries and surprise your family! They may not know the difference.
I’m happy once again to welcome new readers! Here’s my big Laguna Beach hello to my friends in Slovenia and South Korea. And remember, if you want to know everything that’s going on in Laguna Beach (and read this first) check out StuNewsLaguna.
Categories: Sides, Vegetables
Tags: baby organic carrots, carrots, fresh thyme, organic gardening, organic parsnips, parsnips, roasting root vegetables, rogers gardens
Those parsnips are beautiful. Is it too late to try growing some now or are they winter veggies?