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Roasted Parsnips with Capers |
So today was the day for Vegetable #4 for New Year Resolution #2 (to try as many previously untasted items from the produce section). And the lucky winner ... ding ding ding .... Parsnips!
Prep Time: 25 min or so.
Ingredients:
1) 3-4 fresh parsnips, peeled and cut into thick matchsticks.
2) 1 tbsp minced garlic
3) 2 tbsp soy sauce
4) 1 tsp parsley flakes
5) 1 tbsp onion flakes
6) 1/4 to 1/3 cup vegetable broth
7) 1 tbsp capers
8) Salt and freshly ground pepper, to taste.
Directions:
Preheat oven to 400F. Toss all the ingredients in the vegetable broth and then toss parsnips in the mix. Spread evenly across a unlined cookie sheet, pouring the broth in over the parsnips. Roast uncovered for 10 min, toss well, and return to the oven for another 5-8 minutes. I removed mine just as the edges were beginning to brown.
My Assessment: It was okay for me. Tonight's recipe was a "throw in whatever I can find" kind of trial recipe (e.g. capers!). I liked the flavor, rather mild and just sweet enough to be pleasant. I liked the crunch. But I didn't personally like the capers. I think I might also hold the soy sauce the next time so that the authentic parsnip color and flavor is maintained.
Nik's Reaction: He gobbled them up. He had already finished his dinner (pizza, and some of my "
mutter mushroom" on the side. He saw the dish and jumped right back in his high chair and had 4 big pieces in all. He LOVED it!! Here's a picture of him chomping down on one ...!
Fresh sliced kiwifruit finished off our meal! Yum!