While parsnips are very popular in the US, elsewhere they often live a little in the shadow of potatoes as a more popular side dish. Yet this root vegetable is not only easily digested, but also incredibly versatile. Plus it is among the few vegetables that are at their absolute best in winter, when they have developed their full sweetness and aroma after the first frosts. Our recipe brings out their full, pleasantly nutty aroma by serving them with browned butter and toasted hazelnuts. Yummy!
Meanwhile, dry-roast the hazelnuts in a small frying pan. Leave to cool and chop coarsely. Wipe the pan with kitchen paper, then heat the butter over medium heat.
Transfer the roasted parsnips to a serving platter. Remove the garlic and thyme sprigs. Toss with the browned butter, nuts and herbs and season with salt and pepper.
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