Native Cooking

 

Last updated 1/19/2013 at 2:34pm



Parsnips are little ivory white root vegetables that I believe are under appreciated. They are good in soups and stews, of course, but very good in the recipe below.

We have learned that vegetables home grown or locally grown are better. Those shipped and transported from far away have lost some of their inherent nutrients.

Parsnips reached Canada from Europe before the 1600s and prospered there as well as northwestern Minnesota in the U.S. I find oven roasting all root vegetables is a delicious way to enjoy them now in the midst of winter. Potatoes, parsnips, carrots, winter squash, and others lend themselves well to roasting. Sweet potatoes are especially nice. Onions and celery, even garlic enjoys their company.

If you cut these dense vegetables into large hunks, place on a bed of celery and onion, sprinkle with some olive oil and herbs of choice and roast at 350 degrees for about an hour, you will have a varied and tasty side dish to almost anything.

Pot roast, beef ribs or pork roast are especially nice. Bannock bread, cornbread or even a crusty Italian or French loaf goes well with this combination.

Roasted Parsnips

1 pound parsnips, peeled and cut in 2-inch lengths

2 tablespoons olive oil

½ cup chicken broth

½ stick butter, softened

1 teaspoon brown sugar

1 small garlic clove

1 tablespoon horseradish

1 teaspoon dried parsley

1 dried minced chive

Preheat oven to 400 degrees

Using a large roasting pan, put the parsnips in with olive oil and toss to coat the pieces. Pour broth in the pan and cover with foil. Roast for about 40 minutes, check for tenderness.

Put the softened butter, brown sugar, horseradish, chive and garlic in a large bowl. Toss the roasted parsnips in this mixture, plus a little fresh ground pepper and serve hot or warm.

 
 

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