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.
| 8 | medium parsnips, unpeeled, trimmed, and cut into 1-inch pieces |
| ¼ | cup maple syrup |
| 2 | tablespoons canola oil |
| 6 | cloves garlic, smashed |
| Salt and pepper, to taste | |
| 2 | tablespoons sliced almonds |
| 1 | tablespoon unsalted butter |
| 1 | piece (½ inch) fresh ginger, grated |
1. Set the oven at 450 degrees.
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”
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