I saw the most adorable stick thin Parsnips at the Santa Monica Farmer’s market this week. I decided to pair it with a couple of organic fuji apples and some fresh sage and roasted walnuts to give the modest root vegetable a little kick-ass sass.
Pair it with roasted Pork Belly if you are feeling naughty.
As a veggie dish on its own, I like to serve it with a nice dollop of greek yoghurt sprinkled with sumac.
Serves 1-2 as a side dish
16 Baby Parsnips (tops cut off if you like, but I like to keep mine on for the rustic look)
2 Organic Fuji Apples cut into slices
2 handfuls of fresh sage (leaves snapped off..you can keep some on their stem too)
1/4 Cup or Raw Walnuts
Salt & Black Pepper
1 large dollop of plain greek yoghurt
What to do!
- Preheat oven to 375 degrees F
- Lightly grease a baking sheet with a nice sprinkle of olive oil. Lay the parsnips, apple slices, fresh sage and raw walnuts onto the baking dish, turning them to get covered with the oil. Sprinkle with generous Sea salt, black pepper and a squeeze of lemon juice.
- Roast for 35-45 mins, turning occasionally, making sure they don’t burn. Everything should be lightly golden brown.
- Serve with a dollop of fresh greek yoghurt sprinkled with sumac.
Et voila, you got yourself a parsnip party!