Maple-glazed Parsnips & Sweet Potatoes

Serves 6 prep time 15 minutes total time 45 minutes
Parsnips are long, tapered root vegetables that range in color from pale yellow to off-white, and have a delicate, sweet flavor. Parsnips can be used in soups, stews and purees and are particularly good roasted.

1 ¼ pounds parsnips
1 ¼ pounds sweet potatoes quartered lengthwise, then cut diagonally into ½ inch pieces
2 tbls olive oil
Coarse sea salt and ground pepper
2 tbls maple syrup
1 tbls Dijon mustard
Chopped parsley (optional)

Preheat oven to 450F. Peel and cut parsnips as directed below; then cut on a diagonal into ½ inch thick pieces.

On a large rimmed baking sheet (or two smaller baking sheets) toss parsnip and sweet potatoes with oil; season generously with sea salt and pepper. Spread in a single layer. Roast until tender and golden, tossing once or twice, about 30 minutes. Transfer to a large bowl.

In a small bowl stir together maple syrup and mustard. Pour over vegetables, toss to coat. Sprinkle with parsley, if desired. Serve immediately.

How to Prepare parsnips
Trim tops and bottoms; peel, and slice in ½ crosswise to separate thick and narrow parts. Halve lengthwise, until all parsnips pieces are roughly the same size. Similar to the preparation of carrots.

Parsnips are best when they are about 8 inches long, roughly the size of a large carrot. Larger parsnips are likely to have a tough, weedy core. Choose smooth, firm parsnips and avoid those that are soft, spotted or damp.

Parsnips are low in calories and high in fiber and are a good source of vitamin C and folate, an essential B vitamin.




Recipe and information taken from “Food everyday” Magazine November 2005