Roasted Parsnip
Over a year ago
3,072 views
Ingredients
- lb Fresh Parsnips
- 2 Tablespoons Vegetable Oil
Accompaniment
SponsoredMondavi Woodbridge Shiraz
Robert Mondavi knew a thing or two about good wine and good food. He was a strong believer in the pleasure of dining with friends and family. In 1979 he founded the Woodbridge Winery with a vision to create delicious, smooth wines that enrich everyday experiences. The clean, fruit-driven, approachable wines of Woodbridge by Robert Mondavi are the centrepiece of countless gatherings of family and friends. Buy this wine if you like: Full bodied wine with ripe red fruit and toasty oak character.
Description
I'm a huge fan of the parsnip, and roasted, it makes the perfect side dish for your Sunday lunch. Roasting cooks the parsnip slowly and makes it even sweeter!
Method
-
1
1) Preheat the oven to 200C
2) Scrub your parsnips and cut them into sticks
3) Here's a good way of ensuring your parsnips are totally coated in oil! Put the oil into a large sandwich bag and add the sticks - shake well to coat them all
4) Put the parsnips and the oil into an oven-proof dish
5) Simply roast them for approximately 30 minutes, until they are cooked through with lovely crispy edges
I always par-boil the blighters first like my roast spuds... Means if they get a bit blackened on the tips they are less likely to be a bit raw in the middle.