This dish is short on time and long on sweetness. As the temperature dips, the body needs foods rich in nutrients, and parsnips fill the bill. Rich in folate, vitamin C, postssium and dietary fiber, studies have shown that parsnips contain anti-oxidants that have anti-fungal, anti-inflammatory and anti-cancer functions.
1 Tablespoon grape seed oil
drizzle of EVOO
a few pinches sea salt
Preheat oven to 375°F. Trim the tops and bottoms of parsnips. Scrub the outer layer of skin of the parsnips: do not peel it off as the strongest flavor resides right under the skin. Then use a peeler to peel the top layers of the parsnip. Continue to peel the parsnip in the same spot so the peel becomes thicker.
When you get close to the core, turn the parsnip over and shave the opposite side; continue peeling on all four sides of each parsnip. You should have several wide strips. Roll them, starting with the wider side of the strip.
Lay them in a baking or roasting dish, with a small amount of space between them. You can leave just ½ inch in between them because they will shrink a bit.
Pour the grape seed oil over the parsnip curls, drizzling it evenly over all the curls.
Sprinkle with sea salt. Place in the oven for about 10 minutes. It may take less than 10 or it may take more; that will depend on the thickness of the parsnips, and on the oven, of course. Check on them after 7-8 minutes. When the edges are lightly browned, but not burnt, they are done. Drizzle with the olive oil and serve.
©Nancy Wolfson-Moche 2013