I like parsnips, but I don’t recall ever eating them plain (they always seem to be in something) and I know for sure I’ve never cooked with them. I saw this recipe on Food and Wine and thought I’d expand my horizons and my veggie arsenal. In case you’re wondering, parsnips are those huge white carrot looking vegetables with the waxy exterior.
My bestie was in town from Duluth, so we had planned to get together on Saturday night. Nate offered to smoke us a chicken, so I was simply in charge of everything else. It was quite nice! We ended up having a little party as my friend’s mom, PJ, and our neighbor and her son came for dinner. It was honestly a weird grouping of people, but we had the best time chatting and eating and ended up staying up until almost 3:00 AM! That’s surely a sign of a good time! Kristin brought the most delicious LIGHT raspberry lemonade cake. It was fluffy, sweet and tart, and the best part is that there was only 130 calories in one serving. Don’t mind the fact that I ate two pieces…
Seeing as though the group had grown from 3 to 6, I was little concerned about the parsnips as they aren’t necessarily a “main steam” vegetable, and entertaining a larger group of people gives you a higher chance of picky eaters. Thankfully for me, everyone was willing to give them a try, and actually seemed to like them. PJ said she liked them more than sweet potato fries, and she said sweet potato fries were her favorite. What a great compliment! I served a mustard vinaigrette as a dipping sauce, and that really gave the parsnips a tangy bright flavor, but it wasn’t even necessary. The vinaigrette was tastey though, and adapted quite a bit from the original recipe based on what ingredients I had on hand. I still have some leftover and it’ll make a great salad dressing as well. Overall, these were a delicious and fun way to get out of our everyday vegetable rut!
Roasted Parsnips with Mustard Vinaigrette
Source: Adapted from Food and Wine
2 lbs parsnips, peeled, halved lengthwise, and cut crosswise 1/2 inch thick
2/3 cup olive oil
salt and pepper
2 tbsp white wine vinegar
1 tbsp red wine vinegar
1 tbsp Dijon mustard
1/2 tsp sugar
2 tbsp parsley, chopped
1. Preheat oven to 425 degrees. In a large mixing bowl, combine 1/3 cup olive oil and parsnips. Toss to coat evenly and season with salt and pepper. Spread the parsnips on a foil lined baking sheet in a single layer. Roast for 30 minutes, until caramelized.
2. In a mixing bowl, whisk together vinegars, Dijon, and sugar. Drizzle in remaining 1/3 cup olive oil until vinaigrette reached desired consistency (you might not need it all). Stir in chopped parsley. Serve alongside roasted parsnips.