Roasted parsnips are crunchy on the outside and soft on the inside. Roasting is one way to prepare this wonderfully flavorful spring vegetable. Alternatives include cutting them into matchsticks and saute-ing in butter and olive oil, or boil and mash. Roasted, they are a fine, but tastier alternative to french fries.
6 large parsnips, or more if small
1 head of garlic, cloves peeled and left whole, and slightly crushed
2 Tbs extra virgin olive oil
Fresh ground pepper to taste
Tamari (soy sauce) to season (optional)
Preheat oven to 375 degrees.
Scrub the parsnips using a vegetable brush. Trim off the top and the skinny root end. Slice lengthwise into quarters. Choose a baking dish that will accommodate the parsnips in one layer. If the parsnips are still wet, dry them using a clean, non-fuzzy dish towel.
Heap the parsnips and the garlic cloves in the baking dish, and drizzle with the olive oil. Toss until they are coated with the oil, then arrange them in the pan with no overlapping. Sprinkle with pepper.
Bake for 1/2 hour, stirring after 15 minutes. Parsnips will be be fork tender when done. If not done, bake another 5 minutes or so. Drizzle a little tamari over the parsnips and garlic, if desired. Serve. -G.H.