Carol Land, my daughter Inga’s voice teacher, asked if I had roasted parsnips. I had not, so I thought I should try. I bought three parsnips and saw they were covered with wax. Why was that? Google told me that was to prevent discoloration. That couldn’t be wrong, could it?
I peeled them using my Kuhn Rikon Y Peeler and the wax and the skin came right off. I love that little Kuhn Rikon Y Peeler. If you decide to get one, get two. They are inexpensive and who doesn’t like help peeling?
I added carrots (because I figured Marlo wouldn’t go for the parsnips) and onions for more flavor. I seasoned them with dried rosemary that I crushed by mortar and pestle, immediately bringing out the fragrance.
After peeling the carrots and cutting them lengthwise matching the parsnips, I placed them all in a bowl and drizzled with olive oil and salt, ground rosemary and freshly cracked pepper. I spread them on a half rimmed baking tray and placed them in a 450 degree oven and set the timer for 10 minutes. When the timer rang, I gave them a stir. It took a total of about 20 minutes and I was so pleased. I had some cilantro, I threw that on for a bit of fancy! They were beautiful and delicious. Marlo liked the carrots and tried a bit of the parsnip and said it was ok.
Thanks, Carol, for the idea. Here’s the full recipe.
What other vegetable combinations have you roasted? I would love to see your roasted vegetable pictures. Please send them by email and I will show them if it is ok with you. I can’t wait to see them. A few of you have sent pictures on Facebook. Please, resend them.