2 pounds parsnips One and a half tablespoons peanut oil 1 teaspoon salt half cup water 2 tablespoons maple syrup one and a half tablespoons balsamic vinegar 1 tablespoon cider vinegar Heat oven to 400. Wash parsnips and peel off rough parts. Cut a few inches off the thick end and half or quarter this so that all the pieces are roughly the same size. In an heavy oven proof pan toss parsnips in oil and salt and heat on top of the stove, adding water once the pan has begun to warm. Bring to a simmer and move the dish into the oven, continuing to cook until parsnips are tender, about 45 minutes. Turn them every 15 minutes and add water if needed. Once tender, drain remaining water and toss parsnips with maple and both vinegars to coat and return to the oven until golden brown. This is a great recipe for carrots as well.
 

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