What you need: measuring spoons/cups, large pot, roasting pan, chef’s knife, cutting board
- 2 bags parsnips (approximately 2 lbs)
- 2 tbs olive oil
- 2 tsp salt
Preheat oven to 375˚F Peel and cut the parsnips into large julienne pieces. Fill a medium – large pot with water. Add two tablespoons of salt and the parsnips. Bring to a boil and then simmer for about 8 minutes. Drain the parsnips and towel dry. Place a roasting pan with 2 tbs of olive oil in preheated oven for about 5 minutes. Add the parsnips and coat them with the oil. Add the salt and place back in the oven for about 45 minutes – 1 hour. They should be crispy and browned on the outside, tender on the inside.
To Serve: These are great with a Sunday Roast alongside roast potatoes and gravy.