I’ve had a couple of people mention in passing that they are surprised to read that I’m a fan of parsnips. No one has been surprised about tomatillos, but parsnips seem to elicit a reaction that borders on outrage.
If you’ve never tried parsnips, quit giving me a hard time and try this instead:
2 lbs peeled parsnips, cut on diagonal into 1/2-inch-thick chunks
3 tbsp olive oil
1 tsp coarse kosher salt
2 tsp finely chopped fresh herbs
1. Preheat oven to 450 degrees. Toss parsnips with oil and salt, then spread on a baking sheet. You’ll want a lip so the juice doesn’t mess up your oven.
2. Roast your parsnips. About every 10 minutes, turn them. Continue roasting until they caramelize on the edges and get tender in the center, about 35 minutes. Put ’em on a plate and sprinkle your fresh herbs on top.
You will be so happy you tried this. And can I also put in a good word for kosher salt? For everything from margaritas to sweet potato fries, kosher salt is a wonderful thing. Try it. Now.