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World's Best Parsnips |
| How local is this dish? |
Local with Marco Polo exceptions |
| Which season is this recipe best for considering availability of ingredients? |
Winter |
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| Category |
Vegetables |
| Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local |
This one is from Andrea Chessman's Serving Up the Harvest. Roasting brings out a sweet, nutty, and aromatic flavor from parsnips. It is critical though to slice the parsnips uniformly so they cook evenly - and 1/4" thickness works best. Serves 4. |
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Ingredients : |
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2 lbs parsnips, peeled and sliced into 1/4" rounds
2 TB extra virgin olive oil
2 tsp chopped fresh thyme (optional)
salt and freshly ground black pepper |
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| How to Prepare : |
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2 lbs parsnips, peeled and sliced into 1/4" rounds
2 TB extra virgin olive oil
2 tsp chopped fresh thyme (optional)
salt and freshly ground black pepper
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Localvore News |
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There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org |
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