Recipe for gingered parsnips with toasted almonds
Serves 4 as a side dish
To keep the tapered ends from burning, cut them off (use in soups). Then start cutting 1-inch cross-sections, making them narrower and narrower as you approach the wide end. The slices you cut close to the root should be only ½ inch wide. All of the pieces will have roughly the same surface area and will cook fairly evenly.
8medium parsnips, unpeeled, trimmed, and cut into 1-inch pieces¼cup maple syrup2tablespoons canola oil6cloves garlic, smashedSalt and pepper, to taste2tablespoons sliced almonds1tablespoon unsalted butter1piece (½ inch) fresh ginger, grated
1. Set the oven at 450 degrees.
2. On a large rimmed baking sheet, toss the parsnips, maple syrup, oil, garlic, salt, and pepper.
3. Roast in the top third of the oven, turning occasionally, for 40 minutes or until tender.
4. Meanwhile, in a small heavy skillet over medium heat, toast the almonds, stirring often, for 5 minutes or until golden.
5. Taste the parsnips for seasoning and add butter and ginger. Toss well and sprinkle with almonds. Adapted from “Keys to the Kitchen’’
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