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