Name: Parsnips Epiphany-Style
Ingredients: Salt and pepper; 4 to 5 pounds parsnips; 3 tablespoons olive oil

Preparation info

Difficulty
Easy

Appears in

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

Side dish
Gluten-free
Vegan
Spring

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

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Ingredients

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