Parsnips are a much underrated vegetable here in North America, I am not sure why, but at this time of year along with the potatoes, carrots, beets and other root vegetables they are the kings of the farmers markets. My favourite way to cook parsnips is the same as many other vegetables, roasted.
This is dead easy. Peel and cut the parsnips in to equal sized pieces place in a roasting tin, drizzle over olive oil and grated Parmesan cheese.
Place in a 350 oven until the parsnips are golden on the outside and soft on the inside, depending on the size this will take about 30 minutes. Parsnips cook quicker than potatoes, probably about the same length of time as a sweet potato.
These cooked perhaps a little longer than I would normally, but they still tasted fine. This is a great accompaniment to a roast beef or lamb, or in this case a Pot roast
This is dead easy. Peel and cut the parsnips in to equal sized pieces place in a roasting tin, drizzle over olive oil and grated Parmesan cheese.
Place in a 350 oven until the parsnips are golden on the outside and soft on the inside, depending on the size this will take about 30 minutes. Parsnips cook quicker than potatoes, probably about the same length of time as a sweet potato.
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