Roasted Parsnips

Excerpted from Crossroads by Tal Ronnen with Scot Jones (Artisan Books). Copyright © 2015. 

  • Total Time: 1 hour
  • Prep Time: 45 minutes
  • Yield: 4 servings

Ingredients

  • 24 baby parsnips, trimmed, or 8 regular parsnips, root ends trimmed and peeled
  • 3 Tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup pure maple syrup
  • 2 Tablespoons sherry vinegar 
  • ½ teaspoon red pepper flakes
  • 2 Tablespoons Earth Balance butter stick
  • 1 shallot, minced
  • ½ pound chanterelles, wiped clean, quartered if large
  • Finely chopped fresh flat-leaf parsley, for garnish
  • Flaked sea 

Directions

To prepare the parsnips 

  1. Preheat oven to 400°F. 
  2. If using larger parsnips, peel and quarter them lengthwise so the pieces will be uniform in size and cook more evenly. 
  3. Put parsnips in a large mixing bowl, drizzle with 2 Tablespoons of oil, season with salt and pepper, and toss to coat evenly. 
  4. Spread parsnips out in a single layer on a large baking sheet and roast for about 20 minutes, shaking the pan from time to time, until tender and slightly charred. 
  5. Set aside.

To prepare the glaze 

  1. Combine the maple syrup, vinegar, and red pepper flakes in a small saucepan and cook over medium-low heat, swirling the pan around occasionally, until the mixture is reduced and syrupy, about 10 minutes.
  2. Cover and hold warm. 

To prepare the mushrooms 

  1. Put a large sauté pan over medium heat and add the remaining 1 Tablespoon oil and the butter substitute.
  2. When butter substitute has melted, add shallot and sauté until soft but not browned, about 1 minute. 
  3. Add garlic, tossing to combine. Add mushrooms and sauté, stirring frequently, until they lose their moisture, soften, and begin to brown, about 5 minutes. 
  4. Remove from the heat. 

To serve

  1. Crisscross parsnips on a platter, overlapping them just slightly. 
  2. Drizzle with maple glaze and top with mushrooms. 
  3. Scatter chopped parsley on top and season with flaked sea salt.

Note

Baby parsnips are so tender, you don’t even need to peel them. (And if you did, there wouldn’t be much vegetable left!) Parsnips have a sharp flavor reminiscent of parsley and become incredibly sweet when roasted. Here, they are drizzled with a glaze of maple syrup, a pinch of red pepper flakes for heat, and a splash of vinegar. Chanterelle mushrooms don’t come cheap, but they add a woodsy flavor to this winter dish. 

 

ABOUT THE CHEF

Tal

Tal Ronnen is the founder and chef of Crossroads, in Los Angeles’ West Hollywood neighborhood, as well as the author of the New York Times bestsellers, The Conscious Cook and the Crossroads cookbooks. The co-creator of Kite Hill and a board member for Impossible Foods, Ronnen first became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day vegan cleanse; he further made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres’ and Portia de Rossi's wedding, a US Senate dinner, and more. A graduate of the Natural Gourmet Institute, Tal is also a collaborating chef for all 12 restaurants at the Wynn and Encore hotels in Las Vegas.

Instagram @crossroadskitchen

  • Total Time: 1 hour
  • Prep Time: 45 minutes
  • Yield: 4 servings
  • Ingredients:
    • 24 baby parsnips, trimmed, or 8 regular parsnips, root ends trimmed and peeled
    • 3 Tablespoons extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 1/4 cup pure maple syrup
    • 2 Tablespoons sherry vinegar 
    • ½ teaspoon red pepper flakes
    • 2 Tablespoons Earth Balance butter stick
    • 1 shallot, minced
    • ½ pound chanterelles, wiped clean, quartered if large
    • Finely chopped fresh flat-leaf parsley, for garnish
    • Flaked sea 
  • Directions:

    To prepare the parsnips 

    1. Preheat oven to 400°F. 
    2. If using larger parsnips, peel and quarter them lengthwise so the pieces will be uniform in size and cook more evenly. 
    3. Put parsnips in a large mixing bowl, drizzle with 2 Tablespoons of oil, season with salt and pepper, and toss to coat evenly. 
    4. Spread parsnips out in a single layer on a large baking sheet and roast for about 20 minutes, shaking the pan from time to time, until tender and slightly charred. 
    5. Set aside.

    To prepare the glaze 

    1. Combine the maple syrup, vinegar, and red pepper flakes in a small saucepan and cook over medium-low heat, swirling the pan around occasionally, until the mixture is reduced and syrupy, about 10 minutes.
    2. Cover and hold warm. 

    To prepare the mushrooms 

    1. Put a large sauté pan over medium heat and add the remaining 1 Tablespoon oil and the butter substitute.
    2. When butter substitute has melted, add shallot and sauté until soft but not browned, about 1 minute. 
    3. Add garlic, tossing to combine. Add mushrooms and sauté, stirring frequently, until they lose their moisture, soften, and begin to brown, about 5 minutes. 
    4. Remove from the heat. 

    To serve

    1. Crisscross parsnips on a platter, overlapping them just slightly. 
    2. Drizzle with maple glaze and top with mushrooms. 
    3. Scatter chopped parsley on top and season with flaked sea salt.
  • Note:

    Baby parsnips are so tender, you don’t even need to peel them. (And if you did, there wouldn’t be much vegetable left!) Parsnips have a sharp flavor reminiscent of parsley and become incredibly sweet when roasted. Here, they are drizzled with a glaze of maple syrup, a pinch of red pepper flakes for heat, and a splash of vinegar. Chanterelle mushrooms don’t come cheap, but they add a woodsy flavor to this winter dish. 

     

    ABOUT THE CHEF

    Tal

    Tal Ronnen is the founder and chef of Crossroads, in Los Angeles’ West Hollywood neighborhood, as well as the author of the New York Times bestsellers, The Conscious Cook and the Crossroads cookbooks. The co-creator of Kite Hill and a board member for Impossible Foods, Ronnen first became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day vegan cleanse; he further made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres’ and Portia de Rossi's wedding, a US Senate dinner, and more. A graduate of the Natural Gourmet Institute, Tal is also a collaborating chef for all 12 restaurants at the Wynn and Encore hotels in Las Vegas.

    Instagram @crossroadskitchen

  • Credit:

    Excerpted from Crossroads by Tal Ronnen with Scot Jones (Artisan Books). Copyright © 2015. 

 

 

 

 

 

 

 

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