Thursday, October 6, 2011

Foods of October: Parsnips

Parsnips are related to carrots. They have a much stronger flavor, and roasting really mellows them out nicely. Because they are related to carrots, I would say they are also ruled by Mars. Their element is fire and sex is the energy.

Glazed Carrots and Parsnips

2 lbs each carrots and parsnips, peeled and sliced into ½” rounds
5 tablespoons olive oil
Salt and pepper
2 tablespoons butter,melted
2 tablespoons honey
2 teaspoons balsamic vinegar
I teaspoon fresh thyme, optional

Place a sheet of foil on a baking sheet. Preheat the oven to 400 F. Toss the carrots and parsnips with the oil. Season with salt and pepper and pour onto the baking sheet.

Roast, stirring once or twice, until tender, 35-40 minutes. Mix together the melted butter, honey, thyme (if using) and balsamic vinegar. Pour over the vegetables and stick the pan back into the oven for another 5 minutes.

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