Roast parsnips - wheat free recipe
What no roast parsnips with Thanksgiving, Christmas or roast meals? Shame on you. They're incredibly easy to prepare and cook, and so tasty that even a confirmed parsnip hater was turned into a parsnip addict here at wheat-free.org after they tried these.
Every year on Christmas day people visit wheat-free.org to look for our roast parsnip recipe, we kid you not. We're obviously flattered that people visit the site on December 25, but hey, plan ahead and look on Christmas Eve instead, it'll save more time for festivities, eating and drinking on the day.
dietary information: | |
| wheat free |
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| gluten free |
|
| nut free |
|
| dairy free |
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| vegetarian |
|
| vegan |
|
serves 2-3
| 2 | tbsp | olive oil |
| 2 | medium | parsnips |
Cooking temp: 200°C, fan 180°C, 400°F, Gas 6
Cooking time: 45 minutes
| 1. | Preheat a roasting tin containing the olive oil in it. |
| 2. | Peel the parsnips and cut into quarter sections lengthways down the parsnip. Remove the hard core of the parsnip with a sharp knife, should be quite easy to just slice down the length of the parsnip to do so. |
| 3. | Remove the baking dish from the oven and carefully place the parsnips into the oil. Make sure the parsnips are evenly coated in oil (a heatproof pastry brush is a very good tool for this). Place the parsnips in the oven for 25 minutes. |
| 4. | When the 25 minutes are up, remove the parsnips and turn each one over. Put back in the oven for 20 minutes, until golden brown. |
| 5. | Some people like to parboil their parsnips before roasting, but we find that the results without parboiling are just as good, and cuts down on additional work. |
Now how easy was that? Roast parsnips with minimal effort, but maximum compliments at the dinner table.
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