Roasted Parsnips With Honey And Ginger |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The last time I served these to company, a guest said that she hated parsnips. After eating 2 helpings, she said they were the best fried potatoes she ever had and how did I make them. Ingredients:
1 1/2 lb parsnips |
1/4 cup oil |
1 tbs unsalted butter |
1 tbs clear honey |
1 tbs finely grated fresh ginger |
Directions:
1. Preheat the oven to 425 degrees. Peel and cut the parsnips in half lengthwise, or quarters if they are large, to make pieces about 3 inches long and 1 inch thick. remove any woody cores.
2. Put the parsnips in a large saucepan and cover with water. Add a pinch of salt to the saucepan and bring to a boil over high heat. Boil for 1 minute before draining. Return the parsnips to the pan and dry well by shaking the pan over low heat for 1 minute.
3. Heat the oil in a roasting pan on the stove top. Add the parsnips and cook quickly over high heat, turning to color evenly. Add the butter to the pan, transfer to the oven to roast for 10 minutes. Spoon out the excess oil.
4. Add the honey and ginger, turning the parsnips to coat evenly, and roast for another 5 miutes.
5. Note: Especially good served with pork or chicken.
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