You can now read 10 articles in a month for free on BostonGlobe.com. Read as much as you want anywhere and anytime for just 99¢.

The Boston Globe

Food & dining

Recipe for gingered parsnips with toasted almonds

CHRONICLE BOOKS

Serves 4 as a side dish

To keep the tapered ends from burning, cut them off (use in soups). Then start cutting 1-inch cross-sections, making them narrower and narrower as you approach the wide end. The slices you cut close to the root should be only ½ inch wide. All of the pieces will have roughly the same surface area and will cook fairly evenly.

8medium parsnips,
unpeeled, trimmed, and cut into 1-inch pieces
¼cup maple syrup
2tablespoons canola oil
6cloves garlic, smashed
Salt and pepper, to taste
2tablespoons sliced
almonds
1tablespoon unsalted
butter
1piece (½ inch) fresh
ginger, grated

1. Set the oven at 450 degrees.

Continue reading below

2. On a large rimmed baking sheet, toss the parsnips, maple syrup, oil, garlic, salt, and pepper.

3. Roast in the top third of the
oven, turning occasionally, for
40 minutes or until tender.

4. Meanwhile, in a small heavy skillet over medium heat, toast the almonds, stirring often, for
5 minutes or until golden.

5. Taste the parsnips for seasoning and add butter and ginger. Toss well and sprinkle with almonds. Adapted from “Keys to the
Kitchen”

Loading comments...

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week