David Tanis

Parsnips Epiphany-Style

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Preparation info
    • Difficulty

      Easy

Appears in

#95A Platter of Figs and Other Recipes
A Platter of Figs and Other Recipes

By David Tanis

Published 2008

  • About

This old-fashioned, nearly forgotten root vegetable is lovely roasted and slightly caramelized. Parsnips look like pale carrots, but their flavor is a heady cross between butternut squash and chestnuts.

Ingredients

  • 4 to 5 pounds parsnips
  • Salt and pepper
  • 3 tablespoons olive oil

Method

Preheat the oven to 375°F. Peel the parsnips and quarter them lengthwise. With a paring knife, remove the central core (in my experience, even small parsnips have a hard core). If the parsnips are smallish, just trim the ends; if larger, cut them into 3-inch lengths.

Season wel