A recipe for those special April days that remind you summer is coming and you can't resist getting out the grill. You'll need a grill basket for this.
3 lbs spring dug parsnips, peeled
2 Tbsp walnut oil (or use olive or canola)
1/2 tsp cayenne
1 medium shallot, very finely minced
Salt and pepper to taste
Cut the parsnips in half or into 2-inch lengths so you can see where the core is. Slice the outside part off the core (which is woody and hard to eat on spring dug parsnips). Slice the outside parts into lengths of 2 inches or so, with the slices no more than 1/4-inch thick. Place all the slices in a large bowl.
In a small bowl, combine all other ingredients and mix well. Pour over the parsnips and toss until they are all thoroughly coated.
Place the parsnips in the grill basket and grill over medium-high heat for 20-25 minutes, stirring periodically to keep the ones on the bottom from burning. The parsnips will be nicely tender when done and a bit crispy on the outside.
Serves about 4.