ROASTED PARSNIPS WITH PESTO

Parsnips were a childhood staple growing up. The most traditional way was to serve them pureed with carrots as it was a balance between sweet and the hearty texture of the parsnip. This recipe was inspired by one of my favorite chefs “Florence Fabricant”. Our local Tuesday Farmer’s Market has a parsnip vendor…he loves parsnips!!! He did say roasting them was his favorite way to cook them. The key is to roast them until parts become a little crispy. I tossed them with a nettle pesto after they were done, prior to serving. Pesto is always a wonderful
complement to so many dishes. The nettle pesto was a challenge as they are wild and needed tons of soaking, rinsing, and repeating. The result was worth all the effort. Homemade pesto is so easy to make and is the best complement to so many dishes! This recipe would be great for other root vegetables like carrots and potatoes. I served the roasted parsnips with pan-seared salmon.

4 servings as a side
Preheat oven to 400 degrees

4 parsnips – peeled and cut on a slant in slices 3” long 3/4” thick
1/3 cup olive oil
salt & fresh ground pepper to taste
1/4 cup fresh thyme leaves
pesto – optional

Put parsnips in a bowl and toss with olive oil, salt & pepper
Spread parsnips on a heavy baking sheet. Put in oven and roast about 40-50 minutes until tender and slightly crispy.
Put parsnips in a serving bowl and toss with thyme (and pesto if you like)
Taste and adjust seasoning.

Bon appétit 🧡

Note: Parsnips are a great source of fiber, vitamin C and Potassium