Roasted Parsnip Fries

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Parsnips are a root vegetable closely related to carrots and parsley. They have a decadently sweet, earthy flavor made richer by winter frosts. Here, the root is paired with tangy lemon juice and some fresh, mild herbs, and roasted to a crisp. Feel free to adjust these additions based on your preferences. You really can't go wrong! Photo by Greg Dupree from Cooking Light

Photo Credit:  Greg Dupree,  Cooking Lightm 2018.

If you are looking for something different to go along with a classic cheeseburger or a new chip for your fish and chips, then a side order of roasted parsnips may be just the ticket for you. Parsnips are a root vegetable closely related to carrots and parsley. They have a decadently sweet, earthy flavor made richer by winter frosts.This dish is so easy to make and would also be just as delicious with roasted chicken or a grilled steak, given their natural sweetness that caramelizes in the oven for a delicious flavor.

Servings 6

Ingredients:
3 pounds parsnips
3 tablespoons olive oil
Sea salt, to taste
Ground black pepper, to taste
¼ cup chopped fresh parsley
Lemon wedges, for serving

Directions:
Preheat the oven to 425 ° F.

Line a baking sheet with parchment paper.

Using a vegetable peeler, peel the parsnips, then cut into evenly sized matchsticks.

Place the parsnips in a large bowl and toss with the olive oil, salt, and pepper.

Evenly distribute the parsnips on a baking sheet in a single layer, making sure they have a little room on the sides to brown and caramelize. Place in the oven.

Roast for about 20 to 25 minutes, until the parsnips are starting to turn golden brown on the edges. Toss the parsnips to redistribute, then roast for another 10 to 15 minutes, until tender and golden.

Toss with parsley and serve with lemon wedges.

 

Cook’s Notes:
Note on cooking times: The exact time varies depending on how big the matchsticks are, so make sure to check on them once in a while to see if they’ve become caramelized and fork tender. That’s when you know they’re done.

In this recipe,  the root is paired with tangy lemon juice and some fresh, mild herbs, and roasted to a crisp. Feel free to substitute the herbs with chives, dill, rosemary or even grated Parmesan cheese based on your preferences. You really can’t go wrong!

Roasted Brussels Sprouts and Vegetable Medley

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Photo Credit: Cooktop Cove, 2016

I absolutely L-O-V-E Brussels sprouts!

Most people do not and the lovely little vegetable has a bad reputation for being the least tasty among pick eaters. But I have found that when you find the right way to cook them they are actually incredibly delicious!

Traditionally Brussels sprouts have been boiled, since time in memorial and crispy-balsamic-brussels-sprouts-2this method of cooking diminishes their flavor, making them soggy and without texture. So I roast mine instead and this method of cooking totally elevates the lowly sprout to new heights. Yes! Roasting them gives the sprouts a delicious crispy texture and an awesome flavor. They are a very savory vegetable though, which is why in this recipe they were paired with red apples to give them with a little sweetness and baby Yukon Gold potatoes so that you have a wonderful range of flavors with each fork full.

This recipe is just in time for during the winter doldrums!

Serves 4 to 6

Ingredients:
1 pound Brussels sprouts, cut in half
1 pound baby Yukon Gold potatoes, cut in half*
2 Red Delicious apples, medium diced
1 shallot, thinly sliced
2 tablespoons ginger, minced into a paste
7 cloves garlic, minced
2 tablespoons unsalted butter, small diced
1½ teaspoons chopped fresh thyme
1½ teaspoons salt
Ground black pepper, to taste
Drizzle of olive oil
2 tablespoons finely chopped parsley, for garnish
1/2 cup cashews, roasted and roughly chopped, for garnish (optional)

 

Directions:
Preheat oven to 400º F.

In a large bowl, mix all the ingredients together except, parsley and cashews.

Line a baking dish with parchment paper. Spread the Brussels sprouts mixture on top. Drizzle with olive oil.

Bake for 25 to 35 minutes, stirring occasionally, until the Brussels sprouts are browned in spots and the other vegetables are tender and crispy around the edges.

Remove the Brussels sprouts from oven and transfer to a serving platter. Garnish the vegetables with a sprinkling of parsley and cashews, if desired and serve immediately.

 

Cook’s Notes:
*You can use any full sized potatoes that you desire, just cut them into a medium sized diced.

 

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Whole Roasted Truffle Cornish Hens

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Roasted chicken is one of those dished that transcends the human taste buds, regardless of  where it can be found on the menu in this global culinary world. This dish takes it’s inspiration from a classical French technique of natural basting of a chicken or any other fowl for that matter, by rubbing butter under the bird’s skin. Serve with wild rice and a green vegetable of the season and I promise you that this is one dish that your will never get tired of.

Serves 4

Ingredients:
Four Rock Cornish Hens
4 ounces unsalted butter, softened
1/2 ounce black truffle oil
Salt, to taste
Ground black pepper, to taste
1 lemon, sliced into four quarters
8 fresh thyme sprigs
2 cloves garlic, halved

Directions:
Combine butter and truffle oil in a small bowl, Sprinkle in salt and pepper to taste.

Using a pastry bag or a plastic bag with a corner snipped off, pipe the truffle butter mixture under the skin of the hens breast and legs. Place fingers under the skin and rub around each individual bird.

Using twine, tie the legs of each bird together. Tuck wings under breast and place the hens uncovered in a glass baking dish and place in the refrigerator allowing the birds to air dry for 24 hours.

Remove the hens from the refrigerator. Insert the lemon, thyme sprigs and garlic into each bird’s cavity. Allow the hens to sit at room temperature for 1 hour.

Heat the oven to 400° F and add about 1/2 cup of water to the baking dish. Depending on your oven, bake the hens for 45 to 60  minutes or until the hens reach an internal  temperature of 165° F.

Remove from the oven and place on a large serving platter. Garnish the hens with fresh herbs and serve with your choice of side dishes.

 All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

 

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