Post by Sylvia on Dec 18, 2008 18:50:16 GMT -6
This dish can be prepared and ready to pop in the lower part of your oven during the last 40 minutes of your turkey cooking time.
Parsnips with a Difference
Enough for 6
Preheat oven to 190oC/375oF
1 1/2lbs parsnips, well scrubbed* and cut into long wedges (discard the woody inner core)
2Tbsp olive oil
4Tbsp dry white wine
2 tsp dried thyme
Roast the parsnips, olive oil, white wine and thyme for about 40 minutes - until golden, turning half way through.. The parsnips should be crispy on the outside and soft on the inside.
All this can be done on a baking sheet, but if you want to save cleaning and have lots of compliments on your parsnips - prepare a foil packet for the quantity of parsnips and expose the parsnips for the last 15 minutes to crisp up.
*If you scrub the parsnips well there should be no need to peel away and discard the skins.
Parsnips with a Difference
Enough for 6
Preheat oven to 190oC/375oF
1 1/2lbs parsnips, well scrubbed* and cut into long wedges (discard the woody inner core)
2Tbsp olive oil
4Tbsp dry white wine
2 tsp dried thyme
Roast the parsnips, olive oil, white wine and thyme for about 40 minutes - until golden, turning half way through.. The parsnips should be crispy on the outside and soft on the inside.
All this can be done on a baking sheet, but if you want to save cleaning and have lots of compliments on your parsnips - prepare a foil packet for the quantity of parsnips and expose the parsnips for the last 15 minutes to crisp up.
*If you scrub the parsnips well there should be no need to peel away and discard the skins.