Parsnips are a root vegetable, the way a plant stores sunshine as sugar. They keep well which makes them a traditional winter vegetable. Their sweet earthy flavour and firm texture means they’re great for slow cooking, especially when they absorb the flavours of a delicious glaze along the way. Parsnips are a great way to fill Half Your Plate with root vegetable goodness.
Yield: Serves 4 to 6 with leftovers
2 lbs. of parsnips, peeled like a carrot, root trimmed
2 tablespoons of melted butter or olive oil
2 tablespoons of honey
2 tablespoons of water
1 tablespoon of minced fresh rosemary (2 sprigs or so)
1 teaspoon of vanilla
1 teaspoon of your favourite hot sauce
1/2 teaspoon of sea salt
Prepare and preheat your oven to 350°. Turn on your convection fan if you have one.
Whisk together the butter, honey, water, rosemary, vanilla, hot sauce and salt. Neatly arrange the parsnips in a 12” cast iron skillet or baking dish. Pour the glaze evenly over the top of the works. Turn the parsnips until they’re evenly coated. Cover and seal tightly with foil.
Bake for 1 hour. Uncover the works and rotate the parsnips through the sauce yet again, until their bottoms face up. Continue baking until they’re lightly browned and delicious, 15 minutes or so. Serve and share with the pan syrup drizzled over the top.
Like so many vegetables parsnips are often sliced, diced and pureed into oblivion. In this dish though, they’re the star of the show. Leaving them whole shows off their natural form. It’s also easier for the cook!
This is by far my favourite way to cook and serve broccoli. It’s super-simple, super-speedy and super-tasty and because you’re not boiling the broccoli and leaching away nutrients and flavour, it’s also super-healthy.
As the broccoli steams it’s perfumed – but not overwhelmed – with garlic. You can also add your favourite flavours. After trying this method once or twice you’ll quickly realize how easy it is to modify with your own ideas. Feel free to experiment because this will always be the best way to get a head of steaming broccoli on the table in ten minutes flat!
This classic pasta dish is an easy way to show off the flavours of spring and fill Half Your Plate with lots of delicious asparagus. The super-simple sauce and streamlined method lets you cook the veggies and pasta at the same time. You’ll love the tangy bright flavours and watching bowls empty all around you!