Moroccan-Spiced Parsnips

Submitted by blucoat

"This is a simple seasonal dish that takes 5 minutes to throw together and tastes delicious. It's from the cooking show, "Fresh with Anna Olson". Dish can be baked in advance and re-heated in the oven to serve."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 6

ingredients

• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon black pepper
• 1⁄4 teaspoon ground cloves
• 1 1⁄2 lbs parsnips
• 1 tablespoon olive oil
• 2 tablespoons nut oil, such as walnut or almond
• 1 teaspoon salt

directions

1. Preheat oven to 350°F.
2. Toss all spices together and store in an airtight container.
3. Peel parsnips, cut into 3-inch pieces and place in a baking dish. Heat olive oil and nut oil in a small pan. Add 2 tbsp of the spice mix and stir into oil, heating for a minute. Scrape mixture over parsnips, add salt and toss to coat. Cover dish and bake for 25 to 30 minutes, until parsnips are tender.

Reviews

[bluemoon downunder]

My 85 year old mother loves both parsnips and ginger and was delighted with parsnips cooked this way. I really don't like ginger though I love all the other ingredients so, although it was a bit fiddly, I made two portions: one with ginger; one without. As a result, the measurements of the spices were approximations. I erred on the side of generosity and all were included. The parsnips looked and smelled wonderful and I really enjoyed my gingerless ones. A great blend of flavours. I used walnut oil. Thanks for sharing this super recipe, blucoat, which I'll certainly make again probably simply with less ginger so that the one version satisfies both of us! Made for New Kids on the Block.

 

[VegSocialWorker]

This is really good! The spices looked kinda funny (they were almost black against the white of the parsnips) but they tasted great. I made a couple of changes- made up only half of the spice mix and then used it all on the parsnips (I didn't want to have any left over) and I used a lot less oil (oil spray on the pan and then just a bit for spices). This is a keeper. Thanks for posting this great fall recipe (that's when parsnips are in sason around here).