Week 21 - 2013

Sauteed Parsnips and Carrots with Honey and Rosemary 

Makes 8 servings

Ingredients

2 tablespoons extra-virgin olive oil
1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks
1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
Coarse kosher salt
2 tablespoons (1/4 stick) butter
1 tablespoon chopped fresh rosemary
1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

Preparation

Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

 Carrots can take a bit longer to cook than parsnips, so if the carrots are large and mature, sauté them for a minute or two to soften slightly before adding the parsnips.


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Crispy Parsnip Chips

Serves: 4

Ingredients:

Cooking spray
2 parsnips, peeled and sliced into 1/4-inch rounds
1 tablespoon olive oil
1 tablespoon grated Parmesan cheese

Directions:

Preheat oven to 425 degrees and spray a baking sheet with cooking spray. In a bowl, mix parsnips, oil, and Parmesan to coat well. Spread on the baking sheet in a single layer. Bake 10 to 15 minutes until lightly browned and slightly crisp. Store in an airtight container for 1 or 2 days.

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