Bite Of MN: Maple Roasted Parsnips

Root vegetables were certainly not the topic of conversation when I was growing up, but I find myself talking about root vegetables quite a bit as an adult. My knowledge has grown, especially in the last five years, and expanded beyond carrots and potatoes. Now it includes crazy vegetables like rutabagas, turnips, beets and even parsnips.

It is striking how closely parsnips resemble carrots and in fact, they are related. Parsnips are actually a bit sweeter than carrots and gain more sweetness when exposed to a frost. They grow well here in Minnesota and are a great local source for fiber, vitamin C and potassium in the winter. Look for parsnips that are medium-sized, firm and free of brown spots.

Store in your crisper drawer and for best results, consume within a few weeks of purchase. Parsnips will keep surprisingly well, but will start to become rubbery and full of brown spots if left too long (based on past experiences, these are still okay to eat, but won't be as flavorful).

Last weekend I picked up a couple pounds of parsnips from the Kingfield Farmers Market, not knowing how I would prepare them. I used the first pound in an old standby dish of mashed potatoes and parsnips and decided to roast the last pound of parsnips along with sweet potatoes.

This dish was so easy to prepare and is a great way to use parsnips. Simply slice the vegetables, toss with oil and bake until tender before coating with a maple-mustard sauce. It makes for a perfect side dish to round out a hearty meal.

Maple-Glazed Parsnips and Sweet Potatoes
(from Everyday Food, November 2005)
Serves 4-6

1 1/4 lb. parsnips, trimmed and cut into 1/2-inch thick pieces
1 1/4 lb. sweet potatoes, quartered lengthwise, then cut diagonally into 1/2-inch pieces (*I peeled my potatoes because the outsides were a bit rough)
2 tbsp olive oil
Coarse salt and freshly ground pepper
2 tbsp maple syrup
1 tbsp Dijon mustard Chopped parsley (optional)

Preheat oven to 450 degrees. On a large rimmed baking sheet, toss parsnips and sweet potatoes with oil; season generously with salt and pepper. Spread in a single layer. Roast until tender and golden, tossing once or twice, about 30 minutes. Transfer to a large bowl.

In a small bowl, stir together maple syrup and mustard. Pour over vegetables; toss to coat. Sprinkle with parsley, if desired. Serve immediately.