Baked Parsnips

Name: Baked Parsnips
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 ½ pounds/670g thin parsnips, trimmed and peeled; 1 Tablespoon/15ml extra virgin olive oil; 1/3 cup/78ml of filtered water; The leaves from about 15-20 sprigs of fresh thyme; ¾ teaspoon coarse sea salt; ¼ teaspoon freshly ground black pepper; ¼ cup/56g whole milk yogurt (I like a sheep’s milk yogurt here.); ¼ cup/25g Pecorino (or another hard salty sheep’s milk cheese like Manchego), finely grated

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Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 4

Author : Sylvie Shirazi

baled parsnips braised parsnips

Ingredients

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1 ½ pounds 670 grams thin parsnips, trimmed and peeled1 Tablespoon/15 milliliters extra virgin olive oil1/3 cup 78 milliliters of filtered waterThe leaves from about 15-20 sprigs of fresh thyme¾ teaspoon coarse sea salt¼ teaspoon freshly ground black pepper¼ cup 56 grams whole milk yogurt (I like a sheep’s milk yogurt here.)¼ cup 25 grams Pecorino (or another hard salty sheep’s milk cheese like Manchego), finely grated

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Instructions

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Step 1

Preheat the oven to 400 degrees.

Step 2

Slice the parsnips in half and then again in quarters lengthwise to make batons. (Trim the core if the centers are particularly woody.)

Step 3

Place the cut parsnips in a shallow baking dish that’s large enough for the vegetables to lie in about one layer. Add the olive oil, water thyme, salt, and black pepper and toss to combine.

Step 4

Cover tightly with a lid or foil. Transfer to the oven and cook for 30 minutes until the parsnips are very tender.

Step 5

Remove from oven, uncover and let cool for a minute or so before stirring in the yogurt and season again to taste if desired. Sprinkle with grated cheese and serve immediately with a few extra thyme leaves on top.