Roasted Parsnips and Onions

4 Servings
Onions Uncategorized
Parsnips Side dishes Stewart Vegetables Olive oil Onion Onions

1 lb Parsnips; ends trimmed
1 lb Cipolline on; peeled
1/4 c Fresh emary
2 tb Extra-virgin ve oil
Coarse t
Freshly ground black per

1. Heat the oven to 425F. In a roasting pan, combine the parsnips, onions and rosemary. Season with salt and pepper. Add the olive oil and toss until the vegetables are thoroughly coated. 2. Roast for 40 to 45 minutes, shaking the pan every 15 minutes, until the vegetables are deep amber. PER SERVING: 206 cals, 7.1 g fat (29.5% cff) PANTRY: Cipolline, sometimes called wild onions, are actually bulbs of the grape hyacinth. Since they can be somewhat hard to find even when in season during the autumn months, small yellow onions may be substituted. [or shallots] KitpatH TIP: Peeling is easier if we blanch the onions first. Cut an X on the root end of the cipollines; cook the onion in plenty of boiling water for about 1 mins. Remove; rinse in cold water; peel. Buster and Kitpath Nov 97 Recipe by: Healthy Quick Cook by Martha Stewart (1997) Posted to Digest eat-lf.v097.n294 by KitPATh and lt;phannema and at;wizard.ucr.edu and gt; on Nov 19, 1997


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