Roasted Parsnips With Chili

Many of you may have seen this recipe in this month’s Bon Appetit . The recipe calls for making a spicy-sweet butter to drizzle over the just-roasted parsnips.

Sure, anything would taste pretty good once drizzled with chili-honey-butter, but sometimes vegetables need a little help — I could eat these every night. This flavored butter also calls for a tablespoon of apple cider vinegar, which adds a really nice bite.

I have used maple syrup in place of the honey, and recently, I have been using crushed red pepper flakes in place of the chiles de arbol, mostly for simplicity.

ALSO: I no longer peel parsnips. Just give them a scrub, trim the ends, and you’re good to go.

Here’s the chile-honey butter made with chiles de árbol:

This is the chile-honey butter made with crushed red pepper flakes:

UPDATE : I no longer peel parsnips … it’s just not necessary.

Description

Adapted from: Bon Appetit

When I made these most recently, I didn’t peel them — it’s not necessary! If your parsnips are especially dirty, just give them a good scrub.

• 2 pounds parsnips, peeled (or not! see notes above), cut into 3” lengths, halved, or quartered if large
• 2 tablespoons olive oil
• kosher salt and freshly ground black pepper
• 1/2 teaspoons crushed red pepper flakes (or to taste) or 2 chiles de árbol, crushed
• 2 tablespoons unsalted butter
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey or maple syrup
• Flaky sea salt, such as Maldon, for finishing

1. Preheat oven to 400°F. Toss parsnips and oil on a rimmed baking sheet (parchment-lined for easy cleanup); season with salt and pepper. (For every pound of parsnips, I use 1 teaspoon kosher salt. Parsnips can handle salt.) Roast parsnips for 20 minutes. Flip, and roast for another 10 minutes or until the parsnips are deeply golden in spots.
2. Meanwhile, heat chiles de árbol or crushed red pepper flakes, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.
3. Drizzle chile-honey butter over parsnips and toss to coat.
4. Transfer to a serving platter. Season with sea salt. Taste. Add more sea salt as necessary.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Oven
• Cuisine: American

Description

Adapted from: Bon Appetit

When I made these most recently, I didn’t peel them — it’s not necessary! If your parsnips are especially dirty, just give them a good scrub.

• 2 pounds parsnips, peeled (or not! see notes above), cut into 3” lengths, halved, or quartered if large
• 2 tablespoons olive oil
• kosher salt and freshly ground black pepper
• 1/2 teaspoons crushed red pepper flakes (or to taste) or 2 chiles de árbol, crushed
• 2 tablespoons unsalted butter
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey or maple syrup
• Flaky sea salt, such as Maldon, for finishing

1. Preheat oven to 400°F. Toss parsnips and oil on a rimmed baking sheet (parchment-lined for easy cleanup); season with salt and pepper. (For every pound of parsnips, I use 1 teaspoon kosher salt. Parsnips can handle salt.) Roast parsnips for 20 minutes. Flip, and roast for another 10 minutes or until the parsnips are deeply golden in spots.
2. Meanwhile, heat chiles de árbol or crushed red pepper flakes, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.
3. Drizzle chile-honey butter over parsnips and toss to coat.
4. Transfer to a serving platter. Season with sea salt. Taste. Add more sea salt as necessary.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Oven
• Cuisine: American

Find it online : https://alexandracooks.com/2014/03/17/roasted-parsnips-with-chili-maple-butter/

Tired, pale, wrinkled — it’s a sad lot of vegetables gracing the farmers’ market tables these days.

But I’m not judging. Those very three words came to mind as I looked in the mirror this morning. I could use a little help right now — some sun, some fresh air, spring — and so could those vegetables. And I’ve got just the thing.

I had read about this tahini sauce in Jerusalem , where it’s used in various places, most notably in a recipe for roasted butternut squash with pine nuts and za’atar, but I never felt compelled to make it until I read this note under my friend’s Instagram photo: “I will never tire of this: roasted CSA root veg and squash, tahini with lemon and za’atar.”

I have since been making the dressing, a combination of tahini, olive oil, lemon juice and garlic, every few nights and roasting everything I can get my hands on from cauliflower to broccoli, carrots to parsnips, onions to cabbage. And when I’ve run out of vegetables to roast, I’ve exhumed what’s left in my vegetable drawer — an endive head, a grapefruit, some pea shoots — and drizzled it on those, too.

I find this dressing, especially in combination with the za’atar, to be irresistible but I know tahini is not everyone’s favorite flavor. In the preface to the tahini sauce recipe in Jerusalem , in fact, Ottolenghi warns that for some people the flavor of tahini spoils everything it touches, from a juicy kabob to a fresh salad.

I have not, to be clear, tried this. Hoping one of you might for me? Just a thought.

PS: Making the most of your CSA | A few ideas for using those CSA vegetables

Description

Inspired by my friend, Emily Teel; Recipe adapted from Jerusalem

For the vegetables:

• a mix of the saddest vegetables you can find at the market: cabbage, carrots, parsnips are all great options; onions, sweet potatoes, butternut squash, cauliflower, broccoli — anything, really — could work here
• olive oil
• kosher salt
• freshly cracked black pepper

For the tahini sauce:

• 3 Tbsp . olive oil
• 3 Tbsp . tahini
• 1½ Tbsp . lemon juice (about ½ a lemon)
• 2 Tbsp . water
• ¼ teaspoon kosher salt
• 1 to 2 cloves garlic, crushed
• 1 teaspoon maple syrup, optional

For finishing:

• za’atar (to taste)
• nice sea salt (like Maldon)
• freshly ground black pepper

1. Preheat the oven to 450ºF.
2. Peel vegetables if appropriate. Cut them into uniform pieces — sticks or cubes or whatever you like. Cut cabbage into wedges keeping the core intact if possible.
3. Spread vegetables onto a sheetpan. Season with salt and pepper to taste. Drizzle with olive oil (2 to 3 tablespoons should do it) to coat. Toss gently, then spread in an even layer. Roast for 20 minutes. Check, and give them a stir if you wish. Roast for another 15 to 20 minutes or until nicely caramelized. Note: If your cabbage is getting too brown, you can always remove it after 30 minutes or so, then return the pan to the oven to allow the carrots and parsnips or whatever else you are roasting finish cooking.
4. Meanwhile, make the dressing: In a small bowl, stir together the olive oil, tahini (being sure to stir the tahini itself first to make sure it is emulsified), lemon juice, water, salt, and garlic. Taste. Add the maple syrup, if desired. (I like this dressing with a touch of sweetness.) Taste. Adjust with more salt, if necessary, and thin out with more water if necessary, too — the sauce should be pourable or the consistency of a traditional dressing.
5. Transfer roasted vegetables to a platter. Taste one. Sprinkle vegetables with a pinch of nice salt if necessary and more pepper if desired. Spoon dressing overtop — depending how many vegetables you made, you likely won’t need all of the dressing. Sprinkle za’atar to taste overtop if using.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Here is another one to help you through these last few months of winter veg: Bon Appetit’s parsnips with chili butter . They are SO good: