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.
2 Tablespoons butter or nutty oil
3 medium parsnips, washed and cut diagonally across the root
into 1 inch pieces
1 Tablespoon honey or maple
Pinch of cayenne or a dash of hot sauce
Salt and Pepper
Heat oven to 375. Melt butter in a medium saucepan or skillet that will also fit your cut parsnips.
Soak the parsnips in hot water to bring them up to room temp.
Once butter is melted, turn off the heat, add the honey and blend the two.
Drain the parsnips and empty them onto a dishtowel to remove the excess water.
Add the parsnips, cayenne, salt and pepper to the pan and turn it all over until everything is mixed and coats the parsnips.
Empty the contents into a baking dish and bake for 20 minutes.
Turn with a spatula and increase the oven temp to 400 degrees.
Turn again in ten minutes and cook for another 10. The parsnips should be browning around the edges and soft through.
Serve hot. Carrots can be added to this preparation with no changes.