Maple Roast Parsnips

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For Valentine’s Day, I gave my husband parsnips.

Now, before you chide me for being unromantic, let me tell you, he was thrilled! Sometimes, they’re challenging to find in our rural area, and he loves them. (We have fond memories of preparing romantic meals including parsnips years ago.)

So, I tracked some down while we were out of town earlier in the week- and they were even on sale for 50 cents per pound! They were a culinary delight. Note to self: Look into growing parsnips.

(Just in case you’re not sure what parsnips are, keep an eye out for those things that look like big white carrots. They might be tucked next to the turnips or kale in the produce section.)

I kept things simple, and just roasted them in the oven. (We’ve also prepared them like mashed potatoes in the past, too.)

Maple syrup has been quite expensive these past couple years, so I stopped buying it. I do keep a small package of maple sugar from our co-op, though; a small sprinkle into a recipe adds a nice flavor, without having to use lots of expensive syrup.)

Maple Roast Parsnips
4 large Parsnips
4 Tbl. Butter, cut into small pieces
2 Tbl. Maple Sugar
Sea Salt
Approx. 3 Tbl. Water

Preheat oven to 400 degrees. Wash & peel the parsnips. Slice the parsnips into quarters or eighths (will look a little like french fry wedges). Toss them into a baking dish, and sprinkle the pieces of butter, maple sugar, and some sea salt evenly over the top. Drizzle a few tablespoons of water around the edges of the baking dish. Lightly cover the dish with foil, and bake about 35 min, until soft-tender.

This post is part of :

Hearth & Soul Hop Recipe Exchange at A Moderate Life.
Real Food Wednesdays at Kelly the Kitchen Kop
Tasty Tuesday at Balancing Beauty & Bedlam

Becci

02/14/2011 at 10:46 pm · Reply

Those sound amazing… I made my hubby some food for Valentine’s Day as well. He was a happy man .

[Reply]

Lazy Budget Chef

02/15/2011 at 8:00 am · Reply

I am always looking for good parsnip recipes. I stumbled yours!

Yolanda

02/15/2011 at 12:34 pm · Reply

What a great idea to use the maple sugar instead of the syrup. I LOVE parsnips. DH does not. In fact, years ago I came up with a recipe I call “sneaky soup” because it has parsnips in it, but he can’t tell.

Sarah

02/15/2011 at 12:57 pm · Reply

Parsnips are good as soup with cooking apples. Sounds unlikely but has a wonderful flavour.

Michele Reply:
February 15th, 2011 at 11:08 pm

That does sound delicious!
Thanks!
Michele

Miz Helen

02/15/2011 at 3:52 pm · Reply

I may grow some parsnips next year, we really don’t see them much here but they sure look good. Thank you for sharing and have a nice day!

alex at a moderate life

02/18/2011 at 1:17 pm · Reply

Hi michele! I like YOU and your husband am completely in love with root vegetables and parsnips have a special place in my heart because my granny used to prepare them very sweet for us kids! Oh the joy of the white carrots as we used to call them! I am giggling because I actually have some to put in the pan with my chicken to roast tonight and I can’t stop thinking about them! I love the idea of using maple flavor sparingly but using sugar instead of syrup! Very cool! Thanks so much for sharing this on the hearth and soul hop! I also wanted to let you know that I added your blog to our hearth and soul hop daily twitter list, so look for updates of the hearth and soul hop daily which will include your regular posts for all in the group to see! All the best! Alex

Michele Reply:
February 18th, 2011 at 2:22 pm

@alex at a moderate life, Thank you so much, Alex! I love all the fun recipes I get at your blog hop; I’ll go make sure I’m following you on Twitter. Enjoy your supper! I sounds lovely.

Blessings,
Michele