No wonder they look like carrots, the two share a family! Parsnips are mildly sweet like their carrot cousins, and starchy like potatoes. Their delicious nutty flavor also fits perfectly into roasts, stews and soups.
Parsnips are a great source of fiber, as well as Vitamin C and other disease-fighting antioxidants.
Peel them like carrots, then cut them up and roast in the oven with just a bit of olive oil. TOO EASY! We also love parsnip puree, spread onto large lettuce leaves for a snack.
3 lbs parsnips
3 tbsp olive oil
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
Preheat the oven to 425F. Peel the parsnips, then cut into evenly sized matchsticks. Place in a large bowl and toss with the olive oil, salt, and pepper. Evenly distribute the parsnips on a baking sheet in a single layer, making sure they have a little room on the sides to brown and caramelize. Roast for about 20-25 minutes, until the parsnips are starting to turn golden brown on the edges. Toss the parsnips to redistribute, then roast for another 10-15 minutes, until tender and golden. Serve warm and enjoy!
Recipe and image from Fifteen Spatulas