Parsnip

The parsnip is closely related to carrots and celeriac, and has been utilized as a food for thousands of years. In fact, it was Europe’s preeminent winter vegetable until the potato was introduced in the eighteenth century and ultimately usurped it position. Interestingly, colonists took the parsnip to the New World where the early settlers…

Simple Roasted Parsnip

Ingredients: 2 pounds parsnips 1 tablespoon extra-virgin olive oil 1 ½ teaspoon herbs de province, Italian seasoning or other dried herb mix 1 teaspoon kosher salt chopped parsley for garnish Directions: Preheat oven to 400 degrees F. Peel parsnips and cut into 1-inch chunks. Toss with oil, herbs and salt in a large bowl. Spread…