Note to Self: Roasted Parsnips

[ashnistrike]

This 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.

Comments

[b1bl10v0re]

yum, sounds delicious. :)

I'm definitively saving this & making it at some point.

[saganth.livejournal.com]

LOL! Sounds like I missed an entertaining meal. I'll show kliklikitty the recipe, though she'll want to switch in a different kind of oil (she and olive oil do not get along, sadly). How long do you cook the parsnips and on what level of heat? And what exactly are "chicken drippings"?

[ashnistrike.livejournal.com]

Oh, yeah, I did leave out the cooking time, didn't I? I stuck the parsnips in the oven while a chicken was roasting, so that was about 1.25 hours at 375 degrees. Chicken drippings are what end up in the bottom of the pan after you roast a chicken--all the liquids you poured over it before cooking it, plus chicken fat. Presumably with some garlic flavor, too, since there was garlic sitting in it during the roasting process.

If you don't have the remains of a roast chicken lying around, I presume that butter and a little extra seasoning would make a nice replacement.