Sister and I went to the farmer's market and bought these leetle, teeny baby parsnips. . .

M

mistral

Well-known member
They were only about the length of my hand and the largest was not even as big around as the end of my little finger. I asked the seller how to prepare the. She tells me easy, don't peel, toss with some olive oil and roast in the oven at 400º till done. She told me just before I left that they tasted like french fries.

I did as she said and they did cook up quick, easily and very quickly and tasted like leetle, tiny, sweet french fries--the root ends were crispy! Very good and recommended if you should come upon them at your local farmer's market.

 
If can only find larger ones, this is good. rec: Roasted Parsnips w/ Mustard Vinaigrette

I make this frequently. It used to be a staple for Thanksgiving, but my wrist started hurting when I had to double / triple the recipe. We love roasted parsnips! I make it in stages; and then throw in the oven.

Roasted Parsnips with Mustard Vinaigrette

2 pounds parsnips—peeled, halved lengthwise and sliced crosswise on the diagonal 1/2 inch thick
2/3 cup extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons sherry vinegar
1 tablespoon whole-grain mustard
1/2 teaspoon sugar
1 tablespoon chopped parsley leaves

Preheat the oven to 425°. In a large bowl, toss the parsnips with 1/3 cup of the olive oil and season with salt and pepper.

Spread the parsnips on a large baking sheet in an even layer and roast for 30 minutes, until caramelized.

In a small bowl, whisk the vinegar, mustard and sugar with the remaining 1/3 cup of olive oil until blended. Stir in the parsley, season with salt and pepper and pass the vinaigrette alongside the roasted parsnips.

http://www.foodandwine.com/recipes/march-2008-roasted-parsnips-with-mustard-vinaigrette

 
We cooked some very nice, fresh looking store-bought carrots with the parsnips . . .

and we prepped the carrots by slicing them into thin sticks. I don't really care for straight carrots, but these were quite tasty and had been cooked till they started to get a little shriveled and a little crispy. Pretty good to a non-carrot lover!

 
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