English: Parsnips offered for sale at a winter farmers’ market in Rochester, Minnesota (Photo credit: Wikipedia)
Hey everybody, there’s only 4 more days to shop and plan your Thanksgiving Dinner. I’m really lucky this year as we have been invited to a massive feast on Long Island. This, of course, has given me time to wax eloquently about the beauty and creativeness you can imbue to the many side dishes of the turkey dinner. I know everyone thinks the turkey is the star of the meal and if we’re gauging things on size , I guess it wins. However, don’t you think the color and texture of the myriad side dishes enhance the meal greatly? And as you know from previous blog posts, this year I’m all about NOT serving the usual suspects unless they’re prepared in some different and innovative way. So here is yet another interesting and tasty dish for you to consider serving.
ROASTED PARSNIPS with ORANGE ZEST
2 lb parsnips, peeled and cut into large match sticks
1 TBS olive oil
1 tsp salt
1/2 tsp freshly ground pepper
Juice of one orange
Grated zest of one orange
Heat oven to 500 degrees. Place parsnips in a large bowl; drizzle with olive oil, and sprinkle with salt and pepper. Turn parsnips into large roasting pan and roast, shaking pan occasionally, until golden, 10-15 minutes.
Remove from oven, add juice and zest, and toss to coat. Return to oven and roast until parsnips have caramelized, 5 to 10 minutes. Transfer to warm bowl and serve.
Serves: 6-8 – recipe from Deborah Madison, New York Times November 19, 2003
Related articles
- Roasted Parsnip & Apple Soup (ilovesoup.net)
- Thankful for Side Dishes (theatticbirds.wordpress.com)
- Roasted Carrot and Parsnip White Truffle Salad (Gluten-Free and Vegan) (beardandbonnet.com)
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