Spring dug parsnips are here! Enjoy these suddenly warm days and pop some on the grill. Don't rush the grilling - stick to low-medium heat, stir often, and let them take their time. You will be rewarded with some nice burnt sugar crispiness on the outside with tender, sweet insides.
3 lbs spring-dug parsnips
1 Tbsp walnut or canola oil
1 Tbsp maple syrup
Dash of cinnamon
Dash of salt
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 heat for at least 25 minutes, stirring periodically to keep the ones on the bottom from burning.
Serves about 4.