Roasted parsnips

I've roasted veggies before and they're delicious but I've never roasted just parsnips and may I just say yum?

Just peel and cut the parsnips into french fry sized pieces, coat lightly with olive oil and bake at 425, stirring frequently, for about 20-25 minutes.

They're a bit crispy on the outside, sweet and mellow on the inside.

Verdict: I made them in the morning and Sam and I immediately ate them all. Poor Ben never had a chance so he's missing out.

Parsnips and Carrot Salad

This is a quick and easy one that can be made in a food process if indeed I had one that worked. It's the food processor's last offering.

Parsnips and Carrot Salad

Shred parships and carrots, whatever ratio you'd like

Dressing:

White vinegar
Vegetable oil
Salt
Sugar
A nice dash of hot pepper sauce


No raisins! Why do people put raisins in carrot salad? I just don't like it!

Rating: Excellent! And easy

Maple Parsnips

Parsnips are fairly new to me. They're nice and sweet and in this recipe, they taste a lot like carrots. This is a measure-free recipe


Maple Parsnips

About a pound of parsnips cut into small pieces of your favorite shape
Butter
Maple syrup

Add parsnips to a saucepan, add water about halfway up the parsnips. Boil/steam until tender, about 10 minutes. Drain, add butter and maple syrup.

Rate: Good but not stellar. They seem to improve over time and are better as leftovers