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Roasted parsnips
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Try Curtis Stone's delectable roasted parsnips as the perfect side dish for your next feast!
Ingredients:
  • 62.50 gm dry white wine
  • 62.50 ml white wine vinegar
  • 3 medium shallots, thinly sliced (about 3/4 cup)
  • 20.00 ml fine lemon zest
  • 42.00 gm fresh lemon juice
  • 5 sprigs fresh tarragon, leaves picked and finely chopped (about 1 tbsp), stems reserved
  • 1 large egg yolk
  • 1kg parsnips, peeled, trimmed, cut lengthways in half
  • 1 medium red onion, cut into 1cm-wide wedges
  • 20.00 ml fresh thyme leaves
  • 56.88 gm olive oil
Instructions:
  • Preheat the oven to 240C (220C fan).
  • Prepare the dressing by combining wine, vinegar, shallots, lemon zest, juice, and tarragon stems in a small saucepan over high heat. Bring to a boil, then reduce heat and simmer for 2 minutes until the liquid reduces by half and shallots turn pink. Let the mixture cool in the fridge for 30-40 minutes, then remove and discard tarragon stems.
  • Pour the chilled vinegar mixture into a food processor and add the egg yolk. Gradually drizzle in the oil while the processor is running. Then, transfer the dressing to a small bowl and stir in the chopped tarragon. Season with salt and freshly ground black pepper to your liking.
  • Preheat a large heavy baking tray (43cm x 30cm) in the oven for 5 minutes for the parsnips.
  • Combine parsnips, onion, and thyme in a large bowl. Drizzle with oil and mix well to coat. Transfer parsnips onto a hot tray, cut-side down, in a single layer, then scatter onions over them. Roast for 20 minutes or until parsnips are golden brown on the bottom.
  • Place the roasted parsnips and caramelized onions on a serving platter, drizzle the delicious dressing on top, and enjoy!

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