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Roasted Parsnips





Yields
Serves 4

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.

Roasted Parsnips




Photo: Annabelle Breakey; Styling: Randy Mon
 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 243Calories from Fat 27
% Daily Value *
Total Fat 7.5g12%

Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 264mg11%
Total Carbohydrate 44g15%

Dietary Fiber 12g48%
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.