Roasted Parsnips


Patricia Aqiimuk Paul

There was a time I would gag cooking and eating parsnips. I avoided them for years and years. They grow locally here in Skagit Valley and my preference is fresh local organic produce. I used more olive oil than normal. They simply soaked up the oil and three tablespoons were used. The smoky paprika added a bit of flavor as well as dried sage from our garden. Maple syrup to add a bit of sweetness. I collect different salts and it's a gift I always appreciate.


Parsnips, 3

Olive oil, 3 tbsp

Smoky paprika, 2 tsp

Black pepper, 1/8 tsp

Himalayan pink salt, 1 tsp

Sage, one stem crushe...

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