They are not white carrots, nor are they the root part of the parsley plant. They are a vegetable all unto themselves. Parsnips have a subtly spicy flavor and are a little more bitter than carrots but develop a lovely sweet flavor once cooked. These guys are an exception to the darker-is-more-nutritious rule of thumb. They contain tons of vitamin C, fiber and folic acid. Roasting in high heat until they are caramelized is the best way to bring out the rich sweetness.
Oven-roasted parsnips recipe
- 2 pounds parsnips, peeled
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 tablespoon butter
- Preheat oven to 450 degrees F.
- Toss parsnips with olive and salt in a large baking dish. Dot with butter and roast for 30-35 minutes, turning occasionally with tongs to ensure they brown evenly.