Name: Oven-Roasted Parsnips with Hazelnut Picada
Yield: Serves 4 to 6 as a side dish
Cuisine: Italian
Ingredients: 1 lb [455 g] parsnips, peeled and cut into ¼- to ½-in- [6- to 12-mm-] thick irregular sticks; Juice of ½ lemon; Freshly ground black pepper; 1 Tbsp oil from Garlic Confit; 1 large handful Garlic Croutons, fully cooled; ½ cup [40 g] hazelnuts, roughly chopped; ½ tsp finely grated lemon zest; Flaky sea salt; 2 Tbsp chopped fresh flat-leaf parsley; Kosher salt; 2 Tbsp extra-virgin olive oil

Preparation info

Serves
4 to 6
as a side dish

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

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