Woah! I may be late to the party, but freshly roasted parsnips are delicious. A close relative of carrots, parsnips have a similar texture, but are tougher and require a bit longer of a cooking time. They're also a little less sweet and have instead an almost floral taste to them. I'm not sure how to describe it, but it's more complex than carrots' flavor.
If you haven't already, give 'em a shot!
Here's a simple and delicious preparation:
Simple Roast Parsnips
(this recipe can be made vegan by replacing duck fat with a vegetable oil of some sort)
1 lb. parsnips, peeled, roll-cut into large chunks
6 cloves garlic, unpeeled
2 TBS duck fat or other oil or fat
salt to taste (~1/2 to 1 tsp)
1/4 tsp dried oregano
1/4 tsp dried rosemary, crushed or chopped
- Pre-heat oven to 400 F.
- Add parsnips and garlic cloves to a roasting pan (they should sit in one layer; don’t crowd the pan or they will steam instead of roast). Melt duck fat in a small bowl in the microwave (or any fat that is solid at room temperature, such as pork fat or coconut oil). Pour over the vegetables in the pan, sprinkle with salt and herbs, and toss to coat evenly.
- Roast in oven on the middle rack for about 30-40 minutes, or until a fork easily slides through the parsnips. Toss vegetables every 15 minutes while roasting. When finished, if desired, squeeze the roasted garlic out of their skins and toss with the finished vegetables. Serve while still hot.