Thursday, November 4, 2010


During our visit to Virginia, 
a friend asked me to remind her to ask me about parsnips.
Um, ok.
She wanted to know if one could roast parsnips.
Do zebras have stripes?
Heck ya, you can roast parsnips.
And you should.
So, we roasted parsnips at her house,
and they blew her mind.
She proclaimed that she would be eating parsnips every day from now on.
(But I won't hold her to that)

This was a good reminder to me,
when I got home,
that I should buy some,
and roast them, and eat them.
So, I did.
This is a reprise of the combo we made in Virginia.

Roasted Parsnips, Potatoes and Apples

4 large parsnips, peeled and sliced
2 cups potatoes, cut into large chunks
5 medium apples, peeled and sliced
1/4 cup olive oil
2 t coarse salt
freshly ground pepper

-in large bowl, toss cut veggies and apples with olive oil
-spread in single layer on baking sheet
-roast at 375 degrees for 30 minutes, until nicely browned and tender

Last night, I served this with grilled pork chops and fresh sauteed spinach.

p.s. I had some more photos, but my computer is having a wonky week, so I can't get them on here right now. You'll have to imagine a pan full of golden roasted goodies..........


  1. may be very disappointed in me but I have never met a parsnip I liked!

    Must try them roasted! And then you can say..."I told you so"

    Have a great weekend sweet one. xoxo I have a question for you...will fb you a message right now. xoxoxo

  2. Holy delicious! I channeled my inner Christine and roasted parsnips, purple potatoes, and carrots this evening. In addition to being very pretty and tasty for the grown ups, the kids LOVED it. Thanks for the inspiration to give parsnips a chance!

  3. That's going to be my new slogan:)
    I'm getting t-shirts made that say,
    "Give parsnips a chance."