Ginger & Turmeric-Glazed Carrots & Parsnips
Ever wondered how to cook parsnips? You’re in luck! They're often a misunderstood and under-appreciated vegetable, so people shy away from cooking with them. Hopefully this recipe will introduce you to this lovely vegetable and secure a spot for it on your table.
Although parsnips can look withered and white, they're actually totally sweet and delicious. I toss them in whenever I’m using assorted root vegetables, and am always glad I did. This recipe pairs them with their natural ally, carrots, and slow cooks them to intensify their sweetness.
Ingredients (serves 4)
- 6 carrots, washed and sliced into thin sticks
- 6 parsnips, washed and sliced into thin sticks
- 1 inch piece or fresh ginger, peeled and minced
- 1 inch piece of fresh turmeric, peeled and minced (if you can’t find fresh turmeric you can substitute 1 teaspoon dried turmeric)
- 2 tablespoons olive oil
- 1 tablespoon honey
Directions (10 minutes prep time + 40 minutes cook time)
Wash and slice the carrots and parsnips. No need to peel the skin – it’s full of nutrients and you won’t notice it at all once it’s cooked!
Mix together olive oil, honey, minced ginger and minced turmeric in a small bowl. Drizzle over the cut carrots and parsnips and toss well.
Arrange in a shallow baking dish and cook at 400 degrees for 40 minutes, or until crispy on the tips and very aromatic.
Enjoy hot as a wonderful winter side dish, toss into a green salad, or use in place of french fries.