Curtis Stones roasted parsnips make for a fabulous side dish for your next feast!
The ingredient of Roasted parsnips
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
- 3 medium shallots, thinly sliced (about 3/4 cup)
- 1 tbsp fine lemon zest
- 2 tbsp fresh lemon juice
- 5 sprigs fresh tarragon, leaves picked and finely chopped (about 1 tbsp), stems reserved
- 1 large egg yolk
- 1kg parsnips, peeled, trimmed, cut lengthways in half
- 1 medium red onion, cut into 1cm-wide wedges
- 1 tbsp fresh thyme leaves
- 1/4 cup olive oil
The instruction how to make Roasted parsnips
- Preheat the oven to 240C or 220C fan.
- To make the dressing, in a small, heavy-based saucepan over high heat, combine the wine, vinegar, shallots, lemon zest, juice and tarragon stems and bring to a boil. Reduce heat to medium and simmer for 2 mins, or until the liquid reduces by about half and shallots are pink. Remove pan from the heat and cool the mixture in the fridge for 30-40 mins. Discard tarragon stems.
- Transfer the cooled vinegar mixture to a food processor. Blend in the egg yolk. With the machine running, slowly blend in the oil. Transfer dressing to a small bowl and whisk in the chopped tarragon. Season dressing with salt and freshly ground black pepper, to taste.
- Meanwhile, for the parsnips, place a 43cm x 30cm heavy baking tray in the oven for 5 mins to heat.
- In a large bowl, toss parsnips, onion and thyme with the oil to coat. Arrange parsnips, cut-side down, in a single layer on the hot tray and scatter the onions over. Roast for 20 mins, or until the parsnips are golden brown on the bottom.
- Transfer parsnips and onions to a platter, spoon the dressing over, and serve.
Nutritions of Roasted parsnipscalories: 174.948 calories
fatContent: 7.3 grams fat
saturatedFatContent: 1.2 grams saturated fat
carbohydrateContent: 25.5 grams carbohydrates
sugarContent: 7.2 grams sugar
proteinContent: 2.1 grams protein
cholesterolContent: 26 milligrams cholesterol
sodiumContent: 15 milligrams sodium