Roasted Parsnips
Photo: Annabelle Breakey; Styling: Randy Mon
Time: 1 hour. Though mildly sweet like their carrot cousins, parsnips are starchy, like potatoes. Subbing them for spuds, as in this recipe, is a good way to expand your winter repertoire.
How to Make It
Step 1
1
Preheat oven to 350°. Put parsnips in a medium roasting pan with 2 tbsp. water, cover tightly with foil, and bake 20 minutes. Add garlic, onion, and 3 sprigs thyme. Drizzle with oil and toss to coat. Roast, uncovered, until golden and tender, 30 to 40 minutes. Garnish with remaining thyme. Sprinkle with salt.
Step 2
2
+ 5 more ways:
Step 3
3
MASH cooked parsnips like potatoes with warm milk and butter.
Step 4
4
PUREE into a soup and serve with crumbled bacon and fresh thyme.
Step 5
5
ROAST, drizzled with olive oil, alongside other root vegetables like carrots and turnips.
Step 6
6
SHRED raw parsnips and apples and use in a creamy slaw with green onions and grapes.
Step 7
7
FRY thin slices of parsnips in hot oil for a different take on chips.
Step 8
8
Note: Nutritional analysis is per serving.
Ingredients
2 pounds parsnips, peeled and halved lengthwise
8 garlic cloves, unpeeled
1/4 onion, thickly sliced
5 sprigs fresh thyme, divided
2 tablespoons olive oil
1/2 teaspoon kosher salt
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