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
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.
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