Let’s talk parsnips, they are a vegetable I never knew I needed in my life! I am so glad some people suggested I try parsnips, because I don’t think I would have tried them on my own. When I did my research most, if not all, of the sites I looked at compared parsnips to a potato. After eating them, I would disagree, they are more like carrots. Which explains to me why some people mistake them as white carrots! They are shaped, textured, and taste more like carrots I don’t why they told me they are similar to potatoes! So instead of cooking them more like potatoes, I changed my way of thinking and cooked them like carrots.
First I roasted them with just plain old salt and pepper to get a feel of what the parsnips tastes like on their own. After cutting them up, I thought hey these look like carrots on the inside. Then I tried a bite raw, and they tasted pretty much like what the sites had told me, sweet and a little nutty. They taste very pleasant and I wouldn’t mind just eating them raw, but I continued the process to roast them. After I roasted them at 350 degrees Fahrenheit for around 30 minutes I tasted them and was very delighted in how these babies taste, but I needed to fix the way I roasted them (I didn’t like the texture to much).
For the second time I tried perfecting my roasting recipe, and this time I roasted them with carrots and added some seasonings. I chopped them up along with some carrots, tossed them with some Extra Virgin Olive Oil, salt, ground white pepper, thyme, and rosemary. I also rose the temp to 425 degrees Fahrenheit and roasted them for 40 minutes, they were perfectly delightful! Here is the recipe for you to try! You can roast them with the carrots or without, chef’s choice!
2 cups of halved baby carrots
1-2 tablespoons of Extra Virgin Olive Oil (EVOO)
3/4 teaspoon salt
1/2 teaspoon dried rosemary and thyme
1/4 teaspoon of ground white pepper or 1/2 teaspoon ground black pepper (I used white)
1.Preheat oven to 425 degrees Fahrenheit and then chop the Parsnips! Now parsnips are a weird shape and some may find them difficult to chop. I am going to give you some helpful tips and pictures to help you out. First you need to peel the parsnips. Then to start chopping them you are going to need a very sharp knife and cut them into fourths, then chop those into chunks; there are going to be big chunks and smaller ones, so try and cut the bigger ones into the same size as the smaller ones so that they all cook evenly; and there you have it, perfectly cut parsnips!
2.Next, chop the carrots in half and arrange the parsnips and carrots on a baking sheet in an even layer.
3.Drizzle the EVOO and sprinkle the seasonings all over and toss with your hands to season evenly. (SEE TIPS)
4.Stick in the oven at 425 degrees Fahrenheit for 40 minutes. Take them out, let them cool and enjoy! (SEE TIPS)
1.Mesure the seasonings all together and stick them in a small bowl and sprinkle over the vegetables altogether.
2.If you like a char on your vegetables you can just stick them in the oven and leave them be for a full 40 min. If don’t like char on your vegetables take out at 20 minutes, toss them, and stick them back into the oven.