Very delicious and much lighter than mashed potatoes. So easy to make and so silky, refreshing and light. This is a home run! Great alterative to mashed potatoes. Toss the parsnip pieces in the hot fat or oil until they are nicely coated, then sprinkle with the black pepper and sea salt. Add the vegetables to the dish and stir so that they are coated. Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4. Put the butter and oil into a roasting tin and place in the oven. A definite keeper but best where it can complement a lighter protein. 1 tablespoon parsley fresh and chopped 1 teaspoon salt ½ teaspoon pepper Instructions Peel the carrots and parsnips and cut into large batons.

A feast! I will try it at the Thanksgiving table but am afraid that it may not stand up to the other sides or the main course. We paired it with sautéed scallops, a Chardonnay and juxtaposed to Ina Garten’s roasted ratatouille. Because it is such a refreshingly light vegetal taste, it really cries to be served with a subtle protein. Quite easy and surprisingly tasty.įine recipe. Trust me, find your parsnip recipe elsewhere. Toss parsnips with remaining ingredients, and place on a rimmed baking sheet. Peel the parsnips and cut into french-fry sized sticks, avoiding the woody center. And i dont believe ANY of these other reviews. 3 tablespoons olive oil 14 teaspoon salt 14 teaspoon paprika fresh coarse ground black pepper directions Preheat oven to 450. I shoulda chose a chef of colors parsnip recipe, this recipe here is the epitome of bland white folks food.and im white!!! lol. i once followed a dough recipe of Martha Stewart's that came out bland and never followered her again and now Ina is in that same category. Heat the oil or goose fat in a roasting tin until smoking. Sprinkle with the garlic and roast until well browned, about 15 minutes longer. Roast 15 minutes on bottom rack, stirring occasionally. Sprinkle with next three ingredients, tossing well to ensure everything is coated well. added SALTED butter, the good kind from Ireland, nothing. Layer parsnips on baking sheet in single layer. i even sauteed some garlic anď shallots, nothing. THIS WAS AWFUL! i even created an account here just to comment. Add rosemary, thyme, crushed red pepper (if using), salt and pepper. Powered by the ESHA Research Database © 2018, ESHA Research, Inc.I can NOT believe this is an Ina recipe! i shouldve known the recipe's simplicity actually lending any flavor was too good to be true. Combine parsnips, carrots, potatoes and onion on a large sheet pan. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Increase the oven temperature to 220C, gas mark 7, then add the carrots and. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Tip the parsnips into a large roasting tin. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts.

Cook for 30 minutes or until golden brown flipping halfway. Spread in a single layer on a parchment covered baking sheet.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Add parsnips, olive oil, dried oregano, salt, pepper, garlic powder, onion powder, dried basil, marjoram and crushed red pepper to a large Ziploc zipper bag. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

Roasted parsnips recipe