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Note to Self: Roasted Parsnips
Jan. 25th, 2010 04:56 pmThis turned out really well.
Slice parsnips thinly and throw into a small roasting pan (I used 6 for 4 people; it should have been more). Cut white part of leeks into chunks and toss on top (I used two--should be more if increasing the number of parsnips). Pour in a lot of olive oil. Add in less than a tablespoon of schmaltz/chicken drippings, and a couple splashes of sherry. Grate a little parmesan over the top, and sprinkle with Penzey's pasta sprinkle.
Oh, man. The only problem was that the house smelled like roasted parsnips for hours, and there were no leftovers.
Slice parsnips thinly and throw into a small roasting pan (I used 6 for 4 people; it should have been more). Cut white part of leeks into chunks and toss on top (I used two--should be more if increasing the number of parsnips). Pour in a lot of olive oil. Add in less than a tablespoon of schmaltz/chicken drippings, and a couple splashes of sherry. Grate a little parmesan over the top, and sprinkle with Penzey's pasta sprinkle.
Oh, man. The only problem was that the house smelled like roasted parsnips for hours, and there were no leftovers.
