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).
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)…
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.