Friday, May 29, 2015

Roasted Parsnips and Apples

Parsnips, where have you been all my life?  Most people don't have good feelings about root vegetables, but when roasted these are very tasty.  I used sliced leeks instead of the chopped shallots in the version above and it was good.  I found that the recommended roasting time (1 hour at 425 degrees) was too much, resulting in char, though still yummy.  I reduced the time and temperature accordingly in the version below.

When the weather is too hot to turn on the oven, you could also roast these on the grill in a foil packet.  Serve with fish dishes or grilled meats.

Roasted Parsnips and Apples
Serves 6
Adapted from The Paleo Foodie Cookbook by Arsy Vartanian

1 1/2 lbs parsnips, peeled and chopped
2 large apples, cored and chopped
1/2 cup chopped shallot
1 Tblsp fresh sage, minced
1/4 cup melted butter or ghee
1/2 tsp salt
1/4 tsp pepper
1 Tblsp orange juice
1 tsp orange zest

Preheat oven to 375 degrees.

Combine parsnips, apples, shallots, sage, butter, salt and pepper in a large bowl.  Toss to combine, spread on a rimmed baking sheet and roast for 45 minutes, stirring once halfway through the time.

After roasting, sprinkle with orange juice and zest.  Serve warm.

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