Tag: parsnips

Talya Boerner: Roasted Carrots and Parsnips with Herb Butter {Foodie Friday}

Roasted Carrots and Parsnips

I found this recipe for roasted carrots and parsnips with herb butter in a Cooking Fresh magazine years ago, and it instantly became a favorite in our family. It pairs perfectly with any holiday meal—turkey, chicken, beef, or pork—and the vegetarians will love you. No kidding. 

parsnips and carrots peeled

 While this is not a low calorie dish—there’s butter, y’all—carrots and parsnips are loaded with goodness including phyto-nutrients, vitamins, minerals, and both soluble and insoluble fiber. In a sea of heavy holiday dishes (many that include cream of something soup), this side will be a definite bright spot on your table. 

roasted carrots and parnsnips with herb butter from talya boerner

 

Talya Boerner: Roasted Carrots and Parsnips with Herb Butter {Foodie Friday}

6 servings

Ingredients

  • 2 pounds carrots
  • 2 pounds parsnips
  • 6 Tablespoons olive oil
  • 3 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup unsalted butter, softened at room temperature
  • 4 Tablespoons minced shallots
  • 4 Tablespoons finely chopped fresh chives
  • 3 teaspoons finely chopped fresh rosemary
  • 3 teaspoons fresh thyme
  • 2 cloves fresh garlic, minced

Instructions

  1. Preheat oven to 450 degrees.
  2. Peel carrots and parsnips and cut into two-inch sized matchsticks for uniform roasting. (Toss all the yummy scraps into the compost.)
  3. Since this is the most time-consuming part of the recipe, I like to do all my peeling and cutting a day in advance and store the veggies in the fridge.
  4. Toss carrots and parsnips in olive oil. Sprinkle with salt and pepper. Transfer to a cookie sheet and roast in center oven rack.
  5. Stir every ten minutes or so until veggies are brown and tender (but not too tender), approximately 45 – 50 minutes. Keep an eye on this. Things can happen quickly at 450 degrees.
  6. While veggies roast, combine butter, shallot, herbs, and garlic in a small bowl and stir.
  7. Pour herb butter over vegetables, toss to coat, and serve immediately.

Notes

Note: Leftovers are fantastic in turkey or chicken potpie A word about ingredients. You may be tempted to skip the parsnips and use only carrots. Just don’t. Parsnips add a creamy sweetness to the dish. Now, on to the shallot. Shallots are not green onions. Shallots add depth and richness, and they are sweeter than green onions. They may be hiding at your grocery store, but seek them out. And the herbs? Even though your herb garden may be finished for the year, spring for fresh ones if you can. (If you do substitute dried herbs, remember dried herbs are much more potent than fresh so adjust accordingly)

https://arkansaswomenbloggers.com/talya-boerner-roasted-carrots-and-parsnips-with-herb-butter-foodie-friday/

talya crop 

Getting to Know Your ARWB Foodies

 
 What food reminds you of childhood? 
 Momma’s potato soup and cornbread. It’s a simple recipe that always reminds me of home. 
 
 What is your favorite international cuisine?
I like most any food made with simple, fresh ingredients, but if I had to choose, I’d select Mexican food. Street tacos with lots of cilantro – yum! 
What is always in your refrigerator at home?
Milk, minced garlic, cheese of some sort, white wine, beer, butter, eggs, cottage cheese. 
 

 

What are your go-to ingredients that you use time and time again?
 Olive oil, garlic, balsamic vinegar, sea salt.
 
Do you have a favorite food indulgence?
 Chips and queso. Fried pickles and homemade ranch dressing.

What is your most used cookbook?
 My family cookbook with recipes from friends and family. I also love love love The Flavor Bible, but it’s more of a reference book than cookboo

What is your favorite kitchen gadget?
My chef’s knife.
 
What is your favorite food meal to cook at home? 
 Roasted vegetables (okra, green beans, field peas) served over Arkansas rice. I especially like to mix fresh mint with it. Delicious.
 
What is a cooking tip that you would like to share with beginning cooks?
 Read the recipe and measure ingredients before starting. 
 
When you’re not cooking, what are your favorite pastimes?
 Writing, gardening, reading, and playing with my dogs. 

What else would you like us to know about you?
 Clutter makes me crazy. I get up super early every morning to write. I love Christmas music and sometimes listen to it in the summer. I want to get a master’s degree from the University of Arkansas so I will have my name on Senior Walk. I wish I could play the fiddle. My first novel, The Accidental Salvation of Gracie Lee, debuts January 28, 2016! Yay.
 
Twitter: @gracegrits
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Blog: www.gracegritsgarden.com
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