Roasted Parsnips

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"Being a family of vegetable lovers, we like parsnips . I find there are not a lot of recipes using parsnip, but found this one on an A.B.C. programme (Cook and the Chef) and the family loved it."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (199.9 g)
  • Calories 211.7
  • Total Fat - 10.7 g
  • Saturated Fat - 6.5 g
  • Cholesterol - 26.9 mg
  • Sodium - 14.6 mg
  • Total Carbohydrate - 29 g
  • Dietary Fiber - 6.3 g
  • Sugars - 11.2 g
  • Protein - 2.1 g
  • Calcium - 55.9 mg
  • Iron - 0.9 mg
  • Vitamin C - 52.3 mg
  • Thiamin - 0.2 mg

Step 1

Note for peeling Orange: Peel the skin using a vegetable peeler taking none of the pith, then juice the orange and keep the peel.

Step 2

Preheat oven to 200C .

Step 3

Peel parsnips (if not young you need to cut out woody stem) cutting end off.

Step 4

Cut in half lengthwise and blanch for 3 to 4 minutes in boiling salted water.

Step 5

In a pan melt the butter until frothy and nut brown adding the extra virgin olive oil to inhibit burning.

Step 6

In a flat baking tray pour in the nut-brown butter and place the blanched parsnips (cut side down) add the chopped rosemary and bake in 200C oven until golden brown.

Step 7

When parsnips are golden brown (which takes about 10 minutes) take tray out of oven and deglaze the parsnips with orange juice with the peel and place back in the oven for about 3 minutes until the juice has evaporated.

Step 8

Serve immediately.

Tips & Variations


No special items needed.

Related

ForeverMama

These are Divine! Going right into my Best of file. They turn out buttery by their own nature and the orange enhances them where flavor of the parsnips is not lost. A highly recommended side, that just by thinking of it, I'm drooling. Thanks so much, Tisme, for sharing. Made it for Pick Me tag and Whats on the Menu tag game.

review by:
(3 May 2021)