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I am embarrassed to say I have never tried parsnips before. It seems so hard to believe now that I think about it. I grew up on a farm. I have my own garden. How have I missed these delightful root vegetables? The first thing I noticed was the really awesome smell, like carrots and earth. It made me want to eat them. The hubby wasn’t as impressed but he is weird like that sometimes.


Roasted Parsnips (thanks to Stefan for the inspiration)

  • 1 lb parsnips
  • Olive oil
  • Salt and pepper to taste
  • Fresh thyme to taste

Start by cutting the ends off the parsnips and peeling them. Reserve the peels and trimmings. Cut the parsnips into 1/6 inch slices. Put the parsnip peels in a pot or saucepan and add just enough water to cover them. (I also added the thyme stalks for additional flavor.) Bring to a boil and allow to simmer for 30 to 60 minutes. Discard the peels and reserve the parsnip stock.  Preheat the oven to 350F. Parboil the parsnip slices in the parsnip stock with a bit of salt for about 8 minutes. Drain the parboiled parsnips. Combine the parsnip slices with the olive oil and thyme leaves in an oven proof dish. Toss to mix, making sure they are coated with the fat on all sides. Roast for 45-60 minutes until golden, flipping the slices halfway. Season with salt and pepper.