ROASTED PARSNIPS WITH ORANGE ZEST
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Adapted from David Pasternack of Esca | |
| Time, 15 minutes | |
| 2 pounds | parsnips, peeled and cut into large matchsticks |
| 1 tablespoon | olive oil |
| 1 teaspoon | salt |
| 1/2 teaspoon | freshly ground black pepper |
Juice of one orange
Grated zest of one orange.
1. Heat oven to 500 degrees. Place parsnips in a large bowl; drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat. Turn parsnips into large roasting pan and roast, shaking pan occasionally, until golden, 10 to 15 minutes.
2. Remove from oven, add juice and zest, and toss to coat. Return to oven and roast until parsnips have caramelized, 5 to 10 minutes. Transfer to warm bowl and serve.
Yield: 6 to 8 servings.
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