Parsnips (roasted and five more ways)

By DrChef

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.

Nutritional Information
Calories:243 (27% from fat)
Protein:3.3g
Fat:7.5g (sat 1.1)
Carbohydrate:44g
Fiber:12g
Sodium:264mg
Cholesterol:0.0mg

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

Preparation

Step 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.

+ 5 more ways:


MASH cooked parsnips like potatoes with warm milk and butter.

PUREE into a soup and serve with crumbled bacon and fresh thyme.

ROAST, drizzled with olive oil, alongside other root vegetables like carrots and turnips.

SHRED raw parsnips and apples and use in a creamy slaw with green onions and grapes.

FRY thin slices of parsnips in hot oil for a different take on chips.