| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Parsnips; peeled & julienned or more, if desired |
| 1/2 |
lb |
Sliced onion; peeled |
| 4 |
|
Whole garlic bulbs; or to taste |
| 1 |
tb |
Dried rosemary; or to taste |
| 2 |
tb |
Extra-virgin olive oil |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
INSTRUCTIONS
1. Heat the oven to 425F.
2. Trim top ends of garlic bulbs but do not separate cloves.
3. In a roasting pan, combine the parsnips, onions, and garlic bulbs. Crush
dried rosemary in your hands and sprinkle over vegetables. Season with salt
nd pepper. Add the olive oil and toss until the vegetables are thoroughly
coated.
4. Roast for 45 to 55 minutes, shaking the pan every 15 minutes, until the
all the parsnip sticks are tender.
Before serving, cut garlic bulbs in half.
Serves 4 or more, depending on variations in vegetable quantities.
NOTES : adapted by Ellen Pickett <ellen@qnetix.ca> from a recipe entitled
"Roasted Parsnips and Onions" posted to Eat-lf <eat-lf@lists.best.com> by
Pat Hanneman November 19, 1997
Recipe by: adapted from Healthy Quick Cook by Martha Stewart (1997)
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jun 1,
1999, converted by MM_Buster v2.0l.
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