The root of a good recipe
A parsnip, which is a white root vegetable, looks very much like a cream-colored carrot. It has a light, spicy/sweet flavor that has a hint of nuttiness while being slightly earthy tasting.
For this recipe, choose parsnips that are small- to medium-sized, as the larger ones tend to have a woody core that would need to be removed before cooking. You want parsnips that are pale, firm, smooth and well-shaped; avoid those that are limp and shriveled and have soft spots.
I love this recipe: The parsnips are cut into little chunks that are roasted into golden little nuggets. It's a great alternative as a side for Sunday brunch or a perfect addition to a soup or stew. I've even added them to a salad for added sweetness.
The key to this recipe is cutting everything to roughly the same size. Use the roll cut for this recipe; it works great with tapered vegetables like carrots and parsnips.
Roasted Parsnips with Rosemary
Serves 2 to 4
2 pounds parsnips, peeled and cut into 1/2-inch pieces
3 tablespoons olive oil
2 teaspoons finely chopped fresh rosemary
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