Rosemary Parsnips

Rosemary Parsnips

Thank you Bon Appétit, for bestowing upon us this simple and sensational dish.  I took it to the kitchen at work and made these to sell in the deli…yum!  It was purchased before I could even get a sign out there.  Here’s Bon Appetit’s version:

Here is mine:

This quantity is for the masses, and honestly, I recommend making this much.  It’s so tasty and quite versatile (breakfast: sauté and plate with a warmed egg sunny side up; lunch: chop and add to a salad; dinner: slice, toss with fresh pasta and chicken).

(Parsnips with cabbage, carrots, fresh parsley and a little Sarvecchio Espresso Asiago)

More ideas: Puree and add a little white balsamic or champagne vinegar with olive oil for a new dressing… OR what about a vegetarian sandwich?  How will it taste?  I don’t know, but sounds delish!

If you don’t want to make this much, cut the rosemary down to 1 tablespoon and the parsnips to 2.5lbs (as they did in BA)…

Bon Appétit!

5 Lbs parsnips, washed, peeled, trimmed top
3 tablespoons fresh rosemary, chopped
2 teaspoons salt & pepper
3 tablespoons olive oil

Preheat oven to 450*F; cut parsnips in half, then cut the big top part in half again.  You’re looking for similarly sized pieces (see picture).  Put parsnips in a bowl; add rosemary, salt, pepper and olive oil.  Toss to coat and spread onto a large full sized cookie sheet (or two smaller ones).  Bake at 450*F for 15 minutes, toss to brown the opposite side and bake another 10 minutes, until a fork can easily pierce the thickest part.