Posted by: A. C. Cockerill | December 9, 2011

Favorite Tip #14: Parsnips – Who knew?

Favorite Tip #14:

When roasting sliced vegetables such as potatoes, mushrooms, eggplant, and zucchini, add thin slices of parsnips to the cooking sheet. They taste wonderful, especially when roasted (400 degrees F, check every 15 minutes to avoid burning)Β in olive oil, onion powder, chopped rosemary, salt, and black pepper. Parsnips who knew?

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Responses

  1. I have actually cooked parsnips this way and they are good roasted!

    • Parsnips are a new discovery for me, Casey. I tried my first one about a month ago when a friend suggested roasting them. I was expecting something bitter, not delicious. What a cool surprise! Cheers.

  2. I have to try this one, Ashley. Thanks for the suggestion. πŸ™‚

    • You’re so welcome, Jolyse. Hope you enjoy them, too. Cheers, Ashley


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