Wednesday, May 1, 2013

Parsnips Recipe

Usually as we dig parsnips the weather is getting warmer.  So I am not thinking oven.  When today's temperature drop to 32 degrees, Ken requested I roast some parsnips and onions.  I scrubbed the parsnips, cleaned a couple onions and tossed with olive oil and thyme, salt and pepper.  Placed in a hot oven and stirred every few minutes.  

Result: delicious.  Thank you, Ken for the idea.

1 comment:

  1. Judith, do you ever use your lard for this kind of oven roasting? Just curious about that, since I know you render it in the fall.