Sweet caramelized flavor.
If you grow your own, leave them in the ground for a few weeks at below-freezing temperatures so the starch has time to change into sugar.
Make sure to cut out the woody center.
This recipe really lets their natural flavor shine!
I got this recipe from an online newspaper, and hastily copied it down. Posted here for safe keeping.
What a wonderful way to prepare parsnips. It's lucky that they are on sale this week, because I will be buying lots more to make this again and again. My only change was to use smoked paprika. Next time I'll make one more change -- I'll double the recipe. We loved these. I noticed that you have posted only two recipes. If you have more like this, you'd better get busy posting them. Thanks for a real winner.
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I love parsnips and this recipe does them justice. I used hot paprika and a generous amount of pepper. Simple easy, tasty recipe. I only sprayed them with "No Oil" - didn't use any Olive oil
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