Parsnips–the new favorite root vegetable!
Roasted Parsnips taste like sweet, slightly carotty french fries! No, really, you’ll like them by themselves or mixed in with other roast veggies.
Here’s how to do it:
Scrub them clean and cut them up into carrot stick shapes. For the thick part of the parsnip, cut out the core-it’s too tree-like. Pile them onto a cookie sheet, and drizzle some oil over them. Then mix it all up to coat them, and spread them out in one layer. Roast them at 400 for about 15 minutes, until they’re soft-ish. When they’re done, toss them in a bowl with some kosher salt, pepper or fresh herbs. They’re good cold or hot, or dipped in hummous, or eaten with your fingers while you’re making dinner.
Served at the March 22nd Restoring the Soul Forum, “Greening of Our Faith Communities: Partnership and Sustainability,” by Abby Robinson, Tuv Ha’aretz’s very own board members!