Monday, April 6, 2009

More Roasted Parsnips and Celeriac

Because spring-dug parsnips are so incredibly good, and because there is still local celeriac at Green Fields Market... It is not, of course, strictly necessary to combine them--you could roast either on their own and it would be delicious. You could also add carrots if you have access to local ones.

1 medium celeriac root, peeled and cubed
2 enormous parsnips, peeled, woody core removed, and cut into cubes/rounds
1-2 tsp dried oregano
2 tsp dried parsley (or 1-2 Tbsp chopped frozen)
2 tsp lemon juice
olive oil
Salt and pepper to taste

Preheat the oven to 400 degrees.

Toss all ingredients (except frozen parsley, if using) in a roasting pan. Roast for 30-40 minutes, stirring occasionally, until vegetables are tender. If using frozen parsley, toss it in at the end and stir.

Serves 4-6.

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