This recipe for Roasted Broccoli Parsnip Medley was inspired by YOU, our Facebook readers! Here is what I created from all your wonderful ideas!
A couple weeks ago, Eddie came home from the store with a bag of parsnips. He thought they were turnips (because the store had the signs mixed up), but I knew they were not, because I know what turnips look like and these were not turnips. But, I had no idea what they were so I flashed the photo on Facebook asking my readers what they were and what to do with them. I had never had them before and was clueless.
As usual, my readers got me up to speed and offered many tempting ideas for ways to prepare them. The first thing I tried was to treat them like potatoes or carrots and put them in the crock pot with a beef roast since I just happened to making a beef roast that day anyway. They were good. We certainly did not dislike them. But, we found them a bit pasty, heavy, and sweet. So I went back to that same thread and noticed that MANY of you were saying ROAST them — to drizzle with some olive oil, seasonings, etc. and stick them in the oven. Several said to parboil first. So I took several of the ideas listed and combined them into something I thought sounded really yummy and by-golly, it was! Thanks to all who got me to thinking about Roasted Broccoli Parsnip Medley.
- 2 T olive oil
- 2 T butter
- 1 small broccoli head, cut in spears
- 2-3 parsnips, peeled and diced
- 1/2 small onion, finely chopped
- Minced garlic to taste (garlic powder will do)
- A pinch or two of Italian parsley and thyme to taste (fresh is best, but dried will do)
- Salt & pepper to taste
- Preheat the oven to 425 degrees.
- Put a couple cups of water on to boil.
- Peel and chop parsnips. Place in boiling water for about 4-5 minutes until they soften a bit. Drain and set aside.
- Drizzle a couple tablespoons of olive oil in an oven safe frying pan (preferably cast iron) or small dutch oven. Add a couple tablespoons of butter and turn it on low to melt. Don't let it get too hot because it will take a few minutes to prepare the broccoli and onion.
- Cut broccoli in stalks.
- Chop onion finely.
- Turn up the heat to med-high on the oil & butter, add broccoli and saute until the broccoli begins to soften.
- Add the parsnips, diced onion, garlic, thyme, salt & pepper. Stir and let simmer uncovered until the veggies brown a bit.
- Stir and place uncovered in the oven for about 10-15 minutes to the desired tenderness.
- Being our first experience with roasted parsnips, we found them to be sweet, dense, and a bit pasty -- sort of like a mild sweet potato. As a result, next time I make it, I will use more broccoli and fewer parsnips because while they are tasty, they are also quite filling and a little goes a long way.
- We like the broccoli slightly crisp and the parsnips cooked through and lightly browned (which is why I recommend a short boil before adding them to the pan). If you want the parsnips browned and crispy, add them before you add the broccoli.
How you ever tried parsnips? They are not too common but they sure are tasty. What is your favorite way to prepare them?