I never really know what to do with parsnips when they show up in our CSA box. Thankfully they keep well, since it gives me some time to come up with uses for them, other than making veggie broth or throwing them on the compost pile. However, I read recently that they’re quite nutritious*, so I decided to try them in a recipe for Nora.
* I will confess that I am a little prejudiced when in comes to veggies and fruits, since I tend to feed Nora (and myself, for that matter) by color. The more colorful a meal is, the more diverse nutrients it must have. This is a pretty good shorthand, but there are some tricky colorless foods out there, like parsnips, that are nutritionally valuable.
Personally, I think parsnips are pretty boring on their own, so I added some apple to the mix and roasted everything with a nice coating of butter.
They were a hit with Nora, and, as an added bonus, I was able to freeze the leftovers in baby-sized portions for use in future meals. Gotta love that!
Butter-Roasted Parsnips with Apples
3-4 parsnips (depending on size)
1 Tbsp butter, melted
Peel the parsnips and apple. Chop the parsnips into coins, and the apple into bite-sized chunks. Toss the parsnips and apples with the butter. Spread in a baking dish and bake for 30 minutes, or until tender. Serve or freeze in individual portions for later use.