Parsnip. What does one do with a parsnip?
Bar throwing them into a beef stew, the only way I know how to cook parsnip is to roast in the oven.
I created this dish partly due to the fact that I have a thing for alliteration – the “parsnip, pepitas + parmesan” seemed to roll off the tongue and partly because I saw these nice looking parsnips in the supermarket sitting pretty on the shelf. I always buy whatever looks fresh and in season.
Speaking of alliteration, I would of thrown in some pine-nuts too if I had them at the time of photographing this recipe. Throw them in if you happen to have them, giving them a light roast in a dry fry pan to waken them up a bit first.
Similarly, almonds would work well here. I think nuts pair well with parsnip as it seems to have a slightly nutty, earthy taste to it.
I like the slight tanginess of the sumac with the parsnip too but if you don’t happen to have it in your spice rack – sprinkle some paprika over the top before roasting instead.
Is this dish going to absolutely blow your socks off? No. Not really. I can’t see anyone choosing it as their death row dish.
Is it a nice little interesting way to serve up a veggie side dish though? For something a little different to go alongside some roast chook or barbecued steak?
Yep.
parsnip, pepitas + parmesan
serves two as a side dish
1 x large parsnip, cut into lengths
A sprinkling of sumac (or failing that, some paprika)
A drizzle of olive oil
Salt and freshly cracked pepper
A scattering of pepitas (pumpkin seeds)
A shaving of parmesan cheese (I use my potato peeler to shave it)
Pine nuts (lightly toasted), optional
- Throw the parsnip into a baking dish – sprinkle with sumac, drizzle with olive oil and season with salt and pepper. Roast in a moderate oven (180 degrees) until nicely cooked. We want it soft on the inside and browned on the outside. Give it a jiggle around half way through the cooking process to allow it to cook evenly.
- Serve simply with the pepitas and parmesan (and pinenuts if using), giving the final dish a little drizzle of olive oil for good measure. Serve hot.
If you make this dish I’d love to hear what you think. Feel free to leave a comment below and don’t forget to tell your friends about Lo’s Kitchen.
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