Servings
6
servingsTotal time
30
minutesThis Molly Baz-inspired dish ticks all the boxes: roasty, toast, rich and zingy. We love roasting parsnips to bring out their deep sweetness. The pickled currants are a nice surprise that add zip to this lovely side. We hit the rosemary notes in two ways: Rosemary Extra Virgin Olive Oil and Rosemary Sea Salt. File this one away as your new Thanksgiving or Friendsgiving side!
Ingredients
- For the Roasted Parsnips:
3 lb parsnips, peeled and cut into long slivers
4 cloves garlic, minced
1 inch piece of ginger, minced
3 sprigs fresh rosemary
1 Tbl Rosemary Sea Salt
- For the Pickled Currants:
1/2 cup dried currants
1/4 cup sugar
1 tsp salt
1 sprig fresh rosemary
Aleppo Chile Flakes
Instructions
- To Roast the Parsnips:
- Heat the oven to 400°F. In a large bowl, toss the parsnips with the garlic, ginger, Rosemary Sea Salt and Rosemary Olive Oil. Be sure the parsnips are well coated with oil. Divide between two sheet pans.
- Roast for 10 minutes then remove from the oven and redistribute on the pans. Return to the oven and continue roasting until the parsnips can easily be pierced with a fork and are turning golden on the edges. If the parsnips are tender but not brown, run under the broiler for a few minutes to brown them. Remove from the oven and move to a platter.
- For the Pickled Currants:
- Combine the currants, sugar, salt, Champagne Pear White Balsamic Vinegar and rosemary in a small saucepan. Bring to a simmer. Cook until the mixture is reduced by half and syrupy. Remove the rosemary. Set aside.
- Garnish the parsnips with the pickled currants and garnish with Aleppo Chile Flakes.
