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Cook It Kosher

Sticky, Honey-Ginger Roasted Parsnip

Sticky, Honey-Ginger Roasted Parsnip

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Parsnip seems to have been relegated to the role of "soup vegetable" by many home cooks, but it can be so much more. I hope this recipe helps you view parsnip in a new and better light.


Here's the one rule with this recipe: do not use margarine!

The butter here is for flavor, which margarine simply cannot do (health concerns aside). If you can't make it dairy, just skip it. But Chanukah's coming up, when it's traditional to eat dairy, so you can always save it for then.



Also don't skimp on the oven time. You want these well cooked so they are crunchy, chewy, smokey tasting.


Ingredients:

  • 1 lb. parsnip (4 medium sized)
  • 2-3 tbsp. butter
  • 2 tbsp. honey
  • 3 tbsp. light olive oil
  • 1-inch piece fresh ginger grated
  • Salt

Directions:

  1. Peel the parsnips and cut into baton-shaped pieces (see picture above).
  2. Place parsnip in a single layer in a baking pan.
  3. Evenly distribute the honey, butter, oil, ginger and salt over the parsnip.
  4. Bake on 375°F covered for 40 minutes. Uncover, increase temperature to 400°F and bake for another 10-20 minutes.


Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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Mary library December 12, 2016

Parsnips are good and a real change from carrots. Reply

Anonymous Australia December 9, 2016

Thank you for your inspiration.

I have done this with sliced and cored apples (with ginger and cinnamon); or a mixture of carrots, butternut pumpkin, and sweet potato. Never thought of adding parsnips.

Covered with Baking Paper (breathable) it travels well for a shared table.

I gently melt ingredients into a syrup before pooring over. I like the idea of straight over the top. One less stage.

Although I love butter, if it must be replaced, Nuttalex (a non-dairy, vegan, nut & glutan free alternative) or pure peanut butter will work. Reply

Yi Australia December 9, 2016

I have done this with app Reply

Esti Poland December 8, 2016

but in Poland it is difficult to buy parsnip :))))
I'll do it with my sister in England ! Reply

Anonymous April 2, 2017
in response to Esti:

Why is it difficult to purchase parsnips in Poland? Reply

Mary library December 5, 2016

they look really delicious. I am definitely going to have to try this recipe. Thank you Reply

Cook It Kosher features recipes from Chabad.org food blogger Miriam Szokovski, as well as guest bloggers and cookbook authors. Let us know if you’d like to contribute!
Miriam SzokovskiMiriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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