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!
You can fill more than Half Your Plate with this traditional Indian dish. It’s a complete vegetarian meal and a super-simple way to fill all your plate with big flavour and a last-second blast of dark green nutrition. You’ll love the bright finishing touch baby spinach adds to the dish and how easy it is to try this healthy trick anytime you cook up your favourite soup, stew or pasta!
Every chef knows how easy it is to jazz up dessert by pureeing fruits into simple sauces. With just a few simple ingredients, a bit of gentle heat and a strong blender you too can transform almost any ripe fruit into a colourful backdrop for almost any dessert. Apricot uniquely creates the smoothest sauce of them all though. Its’ juicy tender flesh and fresh aromatic flavour go well with everything. Even at dessert you can fill Half Your Plate!