I hadn't eaten parsnips since I was a kid, until two days ago. I loved the way my Mother fixed them. She parboiled them, cut them in half
lenght wise and then laid the parsnips in a hot skillet with butter and and fried those babies until tender and
caramelized. They were wonderful! My Father called them "rat tails", I guess because they are fat at one end and real skinny at the other. My brother wouldn't touch them because of Dad's reference! I forgot to take a picture of them, but they are a root vegetable, similar to a carrot, only white, with a sweet, kind of
spicy flavor. I had some the other day, so I decided to roast them in the oven with some carrots and small red skinned potatoes. My husband has always told me that he hated parsnips, so I didn't cook them. But he liked these! This isn't a recipe, per say, just a way to do some mixed vegetables in the oven .
These three vegetables roasted beautifully together. I peeled 3 parsnips, 3 large carrots and cut up 6 red skinned potatoes in a bowl. I sliced the carrots and parsnips about 1/2 inch to 3/4 inch thick and poured about 2 Tbs. olive oil over all. I added kosher salt and pepper to taste and sprinkled all with some Thyme. After roasting in a 425 degree oven for 45 minutes, my husband I enjoyed them with our lunch. This made about 3 servings, so adjust the amounts according to
what you need. The only thing I didn't like was the flavor of Thyme and parsnips together! I love Thyme on carrots and potatoes, but next time I'll use another herb, or just salt and pepper. Roasting really brings out a wonderful
flavor in vegetables and has become my favorite way to cook many of them. However, grilling time is coming up and it's another great way to cook! Have you ever cooked parsnips?
I hadn't eaten parsnips since I was a kid, until two days ago. I loved the way my Mother fixed them. She parboiled them, cut them in half lenght wise and then laid the parsnips in a hot skillet with butter and and fried those babies until tender and caramelized. They were wonderful! My Father called them "rat tails", I guess because they are fat at one end and real skinny at the other. My brother wouldn't touch them because of Dad's reference! I forgot to take a picture of them, but they are a root vegetable, similar to a carrot, only white, with a sweet, kind of spicy flavor. I had some the other day, so I decided to roast them in the oven with some carrots and small red skinned potatoes. My husband has always told me that he hated parsnips, so I didn't cook them. But he liked these! This isn't a recipe, per say, just a way to do some mixed vegetables in the oven .
These three vegetables roasted beautifully together. I peeled 3 parsnips, 3 large carrots and cut up 6 red skinned potatoes in a bowl. I sliced the carrots and parsnips about 1/2 inch to 3/4 inch thick and poured about 2 Tbs. olive oil over all. I added kosher salt and pepper to taste and sprinkled all with some Thyme. After roasting in a 425 degree oven for 45 minutes, my husband I enjoyed them with our lunch. This made about 3 servings, so adjust the amounts according to
what you need. The only thing I didn't like was the flavor of Thyme and parsnips together! I love Thyme on carrots and potatoes, but next time I'll use another herb, or just salt and pepper. Roasting really brings out a wonderful flavor in vegetables and has become my favorite way to cook many of them. However, grilling time is coming up and it's another great way to cook! Have you ever cooked parsnips?
