The humble parsnip is one of the staunch, loyal winter faithfuls, hailing from the same fabulous family as the carrot, fennel and celeriac. Fantastic roasted, boiled, mashed or pureed with a knob of butter - this robust, delectable vegetable is surely one of life's earthly winter pleasures!
Sometime I like to mix it up and use both the traditional orange carrot and some of the purple carrots that are now appearing on the supermarket shelves.
In this cold Canberra weather, all most of us want to do is stay inside and keep warm. So why not grab an oven roasting dish, turn on the oven and wrap yourself under a doona - whilst your oven heats up your house (and reduces your heating bills).
HONEY GLAZED PARSNIPS, CARROTS AND RED ONIONS
600 grams of parsnips
600 grams of carrots
2 red onions
1 head of garlic
2 tablespoons of olive oil
400 grams of chipolatas
2 tablespoons of honey
1 tablespoon of balsamic vinegar
2 sprigs of rosemary
salt and pepper to taste
Preheat the oven to 200 degrees. Blanch the parsnips in boiling water for 10 minutes, then drain, toss with the remaining vegetables in a roasting dish. Rub evenly with oil and then season with salt and pepper. Add the chipolatas into the roasting dish and roast for 30 minutes.
In a small bowl, mix together the honey and balsamic vinegar and set aside.
As the vegetables and chipolatas start to colour, remove from the oven and turn using tongs. At this point, evenly splash over the honey and balsamic vinegar, scatter over the rosemary, then return to the oven. Roast for a further 30 minutes at a reduced temperature of 175 degrees.
source : http://goodfoodweek.blogspot.com, http://imgur.com, http://instagram.com
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