My Dad was with me in the kitchen tonight. He loved parsnips and now I do too. It used to be the one thing I didn’t like, and duh, they’re the bomb! Because of their unique, subtlety spicy, sweet flavour, I like to marry earthy flavours with them. Sage would be good too. My aunt Cate likes them roasted with curry paste. And I made a horseradish dipping sauce to dunk these in, something Dad would have liked. Oh, and thanks to Robbin who introduced me to Beaver brand horseradish. If anyone is going to the US, pick some up for us!
Roasted Parsnips with Rosemary and Preserved Lemon Peel
1-1/2 lb parsnips
2 tbsp extra-virgin olive oil
1 tbsp chopped rosemary
1/2 preserved lemon, pith and flesh removed, julienned
1/4 tsp (1 mL) salt
Pinch red chili flakes
Preheat oven to 425°F. Peel and cut parsnips into about 1-1/2-inch thick sticks. Transfer to large bowl; toss with oil, salt and pepper, preserved lemon peel, and chili flakes. Roast on baking sheet in oven for about 20 minutes or until tender and golden at edges, stirring halfway through.