Recipe by kmogirl2000
Sweet caramelized flavor. If you grow your own, leave them in the ground for a few weeks at below-freezing temperatures so the starch has time to change into sugar. Make sure to cut out the woody center. This recipe really lets their natural flavor shine! I got this recipe from an online newspaper, and hastily copied it down. Posted here for safe keeping.
Top Review by Leggy Peggy
What a wonderful way to prepare parsnips. It's lucky that they are on sale this week, because I will be buying lots more to make this again and again. My only change was to use smoked paprika. Next time I'll make one more change -- I'll double the recipe. We loved these. I noticed that you have posted only two recipes. If you have more like this, you'd better get busy posting them. Thanks for a real winner.
- 1 1⁄2 lbs parsnips
- 3 tablespoons olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon paprika
- fresh coarse ground black pepper
Directions See How It's Made
- Preheat oven to 450.
- Peel the parsnips and cut into french-fry sized sticks, avoiding the woody center.
- Toss parsnips with remaining ingredients, and place on a rimmed baking sheet.
- Roast until the edges brown, and the parsnips are tender, about 20 minutes.