Oven-Roasted Parsnips with Hazelnut Picada

Cutting the parsnips into irregular sticks, a bit like making hand-cut frites, provides lots of surface area for them to brown and make these more flavorful. The hazelnut picada adds a nutty, herbaceous note and a delicious bit of crunch. We start by browning the parsnips on the stove top and then move them to the oven to ensure a deeply caramelized exterior with crispy edges. Then we rock them on the stove top again at the end to ensure they are as crisp as possible. This is a good