Friday, May 7, 2010

Parmesan Parsnips and Carrots

Parsnips aren’t usually one of the vegetables I associate with spring, but what do I know? My last CSA delivery included the prettiest, little carrots and parsnips, and I also saw parsnips at the farmers’ market last weekend. I always try to find good ways to use the locally grown produce that’s delivered to my door, and I was sure I had seen a really great-looking parsnip recipe somewhere at some point in time. Luckily for me, I had saved the link in my Evernote food notebook. I love how handy that is, and I can even access it on my iphone, and no, they didn't pay me to say that unfortunately. The idea for perfect parsnips came from the Good Mood Food blog, and I had saved this link thinking they did indeed look rather perfect. Roasted parsnips become crunchy and delightful with a coating of whole wheat flour and parmesan. It occurred to me that these would make great bar snacks since we enjoyed them with glasses of Mighty Arrow beer, and I think they'd go well with red wine too.

Although the recipe is for parsnips, I decided to use both the parsnips and carrots I had on hand, and since they were all very slender, I left them whole. I didn’t peel them either since they were young, tender things. I gave them a good scrubbing and pulled off the little hanging roots. The trimmed and cleaned parsnips and carrots were boiled for four minutes and then drained. Whole wheat flour, salt, and pepper were combined, and the cooked carrots and parsnips were tossed in that mixture. They were placed on a sheet pan, sprinkled with freshly grated parmigiano reggiano, and they were drizzled with olive oil. They roasted for about 25 minutes until crispy and irresistible.

They’re sweet, savory, salty, crispy, tender, and easy to handle as finger food. All things that make bar snacks good. I made these as an appetizer course to enjoy while I finished getting dinner ready one evening. Dinner paled in comparison. After these crunchy, parmesany vegetables, we both looked at dinner like it didn’t even matter. So, try this with spring parsnips or fall parsnips or with carrots whenever you can.



29 comments:

  1. That looks delicious Lisa and thanks for that comment about Evernote as that was just the thing that I was looking for! This recipe is the first that is bookmarked!

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  2. ooh those do look truly delicious. I might convince hub and poppet to eat it with this combination. :) I'm going to make this soon. Thanks for sharing.

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  3. Beautiful. This would be amazing a side or a snack if you made some kind of dipping sauce.
    Hope you have a great weekend ahead.
    *kisses* HH

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  4. That is a terrific idea! Something I'd love to try!

    Cheers,

    Rosa

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  5. The veggies look wonderful with parmesan, great idea!

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  6. Healthy bar snacks are hard to come by. This is perfect!

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  7. Mmmmm...Parsnips are one veggie that I haven't really cooked with yet. Love it!!!

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  8. Amazing recipe! First I thought the crunchy coating was breadcrumbs, or maybe panko - whole wheat flour, that is quite unusual

    I have parsnips and carrots in the fridge, I might give this recipe a try tomorrow.

    Thanks, Lisa....

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  9. i've definitely never seen carrots or parsnips prepared like this! i love that you left them whole, cap and all, and the coating is ridiculously tempting. this is a mighty fine side, lisa. mighty fine.

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  10. I love the colors of carrots and parsnips....it looks like a great snack....I would serve it with a glass of wine :) definitely....

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  11. That post makes me realize I need to hurry and go get some parsnips and try them! I have never had them, shame on me! GReat idea to simply use a coating of flour and cheese!

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  12. This looks like something that's good to eat while watchng a movie..nibble,nibble..


    blowing peachkisses
    The Peach Kitchen
    peach and things

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  13. Simply divine. Lisa you are truly superb cook!

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  14. What great finger food! I've cooked carrots and parsnips whole before, but never thought to dust them with yummy cheese like this. I am so doing this with my next batch of carrots from the market.

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  15. That is quite possibly the most attractive parsnip dish that I've ever seen!

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  16. Oh my - this just sounds so yummy - I always get inspired stopping by! If I didn't have you to preview these cookbooks for me, I'd be lost!

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  17. I too was shocked to discover that parsnips were in season right now. But when they were in serious abundance at my farmer's market, I figured they had to be! Maybe they are like potatoes and have both spring and fall seasons?

    This is a beautiful way to eat them! Parmesan...roasting...way to bring out all of the best flavors in these babies!

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  18. These carrots look awesome! I would love this!

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  19. Reporting back...

    made those today, they are absolutely delicious! I cut my carrots in wedges, as they were not small as yours, same for my parsnips.

    Unfortunately, my photos are not blog-worthy... :-( but the taste: WONDERFUL!

    Thanks, Lisa!

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  20. Sally: That's great! I'm so glad you enjoyed them. This recipe was a keeper for me!

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  21. What a wonderful way to serve veggies. They do look irresistible.

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  22. These look amazing. I'll certainly be trying this when our carrots are in season. This is like making onion rings, almost, but not fried.

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  23. I like the touch of parmesan, very nice!

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  24. I LOVE this idea as a pre-dinner finger food! Easy, tasty, not messy - perfect! Totally stealing this one.

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  25. Ooh everything tastes even better with cheese on it :D

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  26. You have this wonderful way of making me feel that one day when I am older and a bit wrinkly- that you will sprinkle parm on me, roast me and send me off with a tasty bang!

    This is a good think, I promise!

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  27. I think I'm going to have to bookmark this recipe for my card party this weekend.

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  28. Until this spring, I can't recall ever having parsnips before, but I have been converted! I recently shredded them to use in a recipe; however, I'm eager to try them in their full glory (sprinkled with cheese, of course).

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  29. Oh wow! Those look incredible. I looooove how roasting carrots and parsnips brings out their inherent sweetness and I can only imagine how wonderful the caramelized parmesan tastes on the outside.

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