Wednesday, March 3, 2010

Maple Roasted Parsnips (Gluten Free, Dairy Free)

The parsnip is a root vegetable that is a relative to the carrot, although much paler they do resemble each other. Typically parsnips are part of the main ingredient in a soup base or roasted for a richer flavor. For this dish the parsnips are roasted into a caramelized deliciously sticky texture, which makes them so moreish. You will not be able to resist them.


2 pounds parsnips, peeled and sliced

5 tablespoons olive oil

6 tablespoons maple syrup

2 tablespoons wholegrain mustard

Salt to taste

Serves 4

1 Preheat oven to Roast at 375F

2 Parboil parsnips in a stockpot under a medium high flame for 4 minutes.

3 Drain, then put in an ovenproof dish, and toss with olive oil and salt. Roast 45 minutes.

4 In a bowl, mix maple syrup and mustard together, and pour over parsnips when done. Roast for another 5 minutes more to set the taste.

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