One of the quite often neglected root vegetables are white parsnips. A lot of people don’t know them or don’t use them in their cooking. For me, they are as essential as carrots – they are closely related to carrots and parsley roots – especially for vegetable or meat soups.
When you roast them, they become soft and caramelized. You will notice that in this recipe (adapted from Nigel Slater’s Tender) we don’t use any spices – the sweet taste of parsnips is enough by itself.
parsnips – 1 pound (450 g)
butter, olive oil, or duck fat – 2-3 tablespoons
Preheat the oven to 350 °F (180 °C). Peel the parsnips and cut them into bigger pieces. Place the butter (olive oil or duck fat) in the roasting pan together with the parsnips. Roast for 45-55 minutes, or until golden brown and tender. There is no need to turn the pieces during roasting, but you can if you want. Make sure they don’t get mushy. Serve warm. Makes 4 servings.