Ingredients: 4 parsnips, peeled and cut into large sticks 4 carrots, peeled and cut into large sticks 1/2 tablespoon olive oil 2 cloves garlic, minced 1 tablespoon honey 3/4 teaspoon kosher salt, or to taste ground black pepper, to taste 1 tablespoon chopped fresh herbs (I used basil since that's what we just got!) 1 tbsp. butter, or to taste
Directions: 1. Preheat an oven to 450 degrees F (230 degrees C). 2. Place the parsnips and carrots into a mixing bowl and toss with the olive oil. Sprinkle in the garlic, honey, salt, and black pepper to taste. Toss until evenly coated, and spread out evenly onto a baking sheet. (Reserve bowl to toss vegetables in when done) 3. Bake in the preheated oven until the parsnips and carrots are tender, about 30 minutes. Scrape into a mixing bowl, and toss with the chopped herbs and butter.
Place 2 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add parsnips; cover and simmer for 15-20 minutes or until vegetables are tender. Drain. Place the vegetables in a food processor; add butter, nutmeg, salt and pepper. Cover and process until smooth. For chunky texture, mash w/ potato masher
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