Roasted Carrots and Parsnips
#119007 - 11/04/04 12:04 PM
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atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
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I just got in my latest issue of "everyday food", and there's a few tasty things to share.  I haven't tried any of these yet, but I know some of you do a lot more cooking than I do (I only cook twice a week now!), so I thought I'd post 'em anyway.
1 1/2 lbs carrots
1 1/2 lbs parsnips
1 tbsp olive oil
1/2 tsp dried thyme
1 tsp coarse salt
1/8 tsp freshly ground pepper
Preheat oven to 350. Peel carrots and parsnips; halve crosswise to separate thick and narrow parts. Halve or quarter the thick parts lengthwise, so pieces will all be similar in size; cut all parts diagonally into 3/4-inch pieces.
On a large rimmed baking sheet, toss vegetables with remaining ingredients. Spread in a single layer. Roast until veggies are tender, tossing once or twice, 1 hour to 1 hour 20 minutes. If vegetables begin to stick to the pan, sprinkle with water, and loosen with a spatula. Serves 4.
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Casey!
#119027 - 11/04/04 12:41 PM
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RachelT
Reged: 07/01/04
Posts: 2350
Loc: Minnesota
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I've never had a parsnip... what do they taste like?? Are they sweet, bitter, sour??
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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Quote:
I've never had a parsnip... what do they taste like?? Mild taste, milder than a carrot, and have a rather, oh, buttery taste. I like to cut the core out which sometimes can be tough. They take just about the same length of time to cook as a carrot, and I think the more they are cooked the better they taste, but that's just me.
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Re: Casey!
#119088 - 11/04/04 03:56 PM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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I had one last Winter for the first time. Kandee described them very well. They're really tasty!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Thanks Kandee! I've been contemplating trying one, now you've convinced me that I should!!!
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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Kree..
#119106 - 11/04/04 04:36 PM
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Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
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Hi Kree, glad you got to try them....
As a kid, my mom used to boil them till tender then brown them slightly in butter in a skillet...............yumm...but I've done the same just using Pam...and also have used them in soups as well....they are a nice alternative to carrots and like carrots are high in soluble fiber when well cooked, and not real gas producers either...Kandee
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You've convinced me too!  I've never tried them either... now they're on my shopping list for tomorrow!
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