Wednesday, 25 February 2015

Honey Spice Roasted Parsnips

These are quick and easy to put together, and since they have a nice hit of spice they will go very well with some plain baked chicken or fish, and a green vegetable, making a simple but satisfying menu. Plus it's always good to have another recipe for parsnips, which I think tend to be a very underrated vegetable.

4 servings
1 hour 15 minutes - 15 minutes prep time

2 teaspoons fennel seed
1 teaspoon caraway seed
1/2 teaspoon Aleppo pepper
2 teaspoons rubbed dry mint
1/2 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon honey
450 grams (1 pound) parsnips

Grind the fennel and caraway seeds, and mix them with the remaining seasonings. Set aside. Preheat the oven to 375°F.

Put the butter and honey into a shallow roasting pan, into which the prepared parsnips can be put in a single layer. Put the pan in the oven until the butter is melted.

Meanwhile, peel and trim the parsnips, and cut them into long narrow pieces. Toss them in the roasting pan with the melted butter and honey, then toss them again with the seasoning mixture. Spread them out to a single layer. Roast them for 1 hour, stirring once in the middle of cooking them, until tender and lightly browned.

Last year at this time I made Spelt & Rye Bread.

1 comment:

Foothill Farm said...

I can always count on you to help me with a new recipe. I LOVE parsnips. Thank you! Holly