Saturday, February 7, 2015

Roasted Parsnip Medallions with Rosemary

I read somewhere that this is the best time of year for parsnips, something about the cold/frost making them sweeter. So I decided to check another item off of my New Foods List and make these Roasted Parsnip Medallions with Rosemary. The original recipe calls for cutting them into 1/2" thick by two inch strips, I thought they'd be prettier round:@) While peeling them I could smell that they are truly related to parsley, and they did have that earthy smell that most root vegetables have. These were amazing folks! Sweet and starchy with a chewy bite, they'd be a nice change of pace from potatoes.
My mammoth rosemary plant died during our excessive snow last year, it's replacement hasn't been as happy... While I had enough from the yard for this dish it proves to me that planting another one is high on my list of spring chores!

Roasted Parsnips with Rosemary-from Martha Stewart
1 1/2 lbs parsnips, peeled and cut into 1/2" x 2" sticks-I made 1/4" thick medallions
2 Tblsp olive oil
2 tsp fresh rosemary, finely chopped
S&P-I suggest a hearty amount
  1. Mix parsnips, olive oil, rosemary and S&P on a rimmed baking sheet. I lined my sheet with parchment paper for easier clean up.
  2. Cook in a 450 degree oven for approx 18-20 minutes or until golden and tender. Stir halfway through.
Eat well and have a happy day:@)

My New Foods List:
(If my sons happen to read this... relax! I still promise fairly "normal" Sunday dinners...)
hominy ~ artichokes ~ fish sauce (I'm scared) ~ leeks ~ almond paste ~ oyster sauce (scared again) ~ gorgonzola ~ dates ~ brisket ~ parsnips ~ adobo ~ meringue powder ~ fennel ~ goat cheese (I'm told to be scared) ~ souffle ~ red velvet anything ~ curry ~ capers ~ chow chow ~ pot stickers ~pho ~ ponzu sauce ~ fondant ~ fire roasted tomatoes ~ Gruyere ~ Quinoa ~ Tetrazzini any kind ~ Divinity ~ Meyer lemon ~ lemon curd ~ shallots ~turkey tenderloin and Chipotle Powder ~ Smoked Turkey Sausage ~ ganache

I'm Joining:

16 comments:

  1. I am going to have to try this one! I actually love roasted parsnips but usually only put them in a roasted veggie medley. I love the rosemary addition. I have had success the past two winters keeping my potted rosemary plant indoors. It gets a little straggly but perks up once I put the container back outside again.

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  2. Sounds delicious! Glad you liked them, Lynn.

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  3. Beautiful!!! I enjoy parsnips but never make them!!!

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  4. don't think i've ever had parsnips!

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  5. They are so good and I haven't had any for such a long time. I am going to try them. You are such a good cook.
    Have a great week and stay warm.
    Mary

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  6. They do look very good. I don't think I've ever cooked any but we would probably like them. We like all veggies! Hugs!

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  7. Lynn, I actually like parsnips and these look delicious to me! I'd like some of them right now for breakfast with my scrambled eggs. I also put them in mashed potatoes, just peeling (like you peel carrots), dicing, and boiling with the potatoes (I put them in the water first because they boil a little longer than the potatoes) and then mash all together! They just add a very subtle difference. I love seeing your "new foods" posts! Linda

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  8. Way to go---crossing another ingredient off your bucket list! I'd probably make half carrots/half parsnips to make sure the hubby had some veggies! He's OK with parsnips when they're snuck into dishes :) My rosemary NEVER over-winters. I'm always sad when I have to pull up the plant in the fall.

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  9. Glad to know now is a good season for parsnips. My husband is always begging for parsnips, but they are often rather soft and limp by the time I pull them out of the crisper drawer. Think I'll surprise him your recipe. I know our rosemary is gone in the mountains and will (again) have to replace it. I've always been told rosemary, when it freezes, will not come back, but I always replant because I can't live without it .
    Sam

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  10. We are parsnip eaters and welcome this recipe. Now, about your "list", get with it on that fish sauce!!

    Best,
    Bonnie

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  11. These look wonderful Lynn! I love the flavor from roasting and we're rosemary fans! We had to take a hedge trimmer to our overgrown rosemary this summer, wish I could send a shrub to you :)

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  12. Never thought of using parsnips this way. They look yummy!

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  13. Will pass this along to my chef. I don't think I've ever eaten parsnips, Lynn.

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  14. I've never had parsnips Lynn, your version sounds great! I lost my rosemary bushes in the January deep freeze, and miss them so much. Thanks for a new taste experience, I want to try this soon~
    Jenna

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  15. I bake parsnips and carrots using s&p, and allspice...yum!yum!

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  16. I do have rosemary, but I've never tried parsnips, Lynn. I'll have to give them a try after seeing your pretty picture.

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