Butter-Roasted Parsnips

I first came to appreciate the special sweetness of winter parsnips when I was at college in Burlington, Vermont. Somehow parsnips don’t have the same tenderness or sweet flavor except in cold weather so I wait until winter through early spring to make this simple, homey recipe. It’s a lovely accompaniment to any flavorful meat, and perfect with the Beef and Barley Soupless to round out the St. Patrick’s Day Dinner.

Preheat the oven to: 350°F.
Roasting time: 60 to 70 minutes
volume ounces/pounds grams
parsnips, peeled 2 pounds 908 grams
chicken broth (preferably College Inn)* liquid cups
unsalted butter, cut into 8 pieces 2 tablespoons 1 ounce 28 grams
pepper, freshly ground a few grindings

*or use 2 cubes Glace de Volaille dissolved in cups boiling water with ¾ teaspoon salt.


Cut off the root ends from the parsnips.

In a large heavy skillet, preferably cast iron, combine the broth and parsnips and dot with the butter. Grind the pepper over the parsnips. Roast for 30 minutes. Use tongs to turn the parsnips over, and continue roasting until the broth has evaporated and the parsnips are golden brown and tender when pierced with a skewer, 30 to 40 minutes longer. Remove any smaller ones as they are done and keep them covered in a serving dish.