A gluten-free side dish that pairs well with slow-cooked short ribs or chicken stew.
2 lbs. parsnips, peeled and cut into 1-inch pieces
2 lbs. carrots, peeled and cut into 1-inch pieces
2 large shallots, peeled and quartered
1 Tbs. chopped fresh rosemary
3 Tbs. olive oil
1/4 cup orange juice
2 tsp. microplaned orange zest
- Preheat oven to 375°F. In large bowl, toss parsnips, carrots, shallots, rosemary, and olive oil. Transfer to foil-lined baking sheet, and roast until tender, about 30 minutes.
- Combine parsnip mix with orange juice and orange zest, and purée in a food processor (may require two batches). Or, if you prefer a rougher texture, mash in medium bowl. Add salt and pepper to taste.
per serving: 227 cal; 3g pro; 8g total fat (1g sat fat); 40g carb; 0mg chol; 108mg sod; 11g fiber; 15g sugars
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