Honeyed parsnips w/ hazelnuts & pecorino
A 'salad' so dandy it needs a top hat and cape!
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Honeyed parsnips w/ hazelnuts & pecorino
Serves 3 as an entrée or side
Honey and parsnips! This surprising combination was a recommendation from two wonderful friends of mine who live in a little house surrounded by the most ramblingly glorious vegetable garden. They grow almost all of their own food and they make their own honey, so one can only assume they are authorities on the matter. Also they gave me a jar of their own honey with a cute little wooden honey dipper, so what could I do but heed their words of wisdom?! I’m very glad I did.
Parsnips are kind of like the affable stranger you sometimes meet at a party. They tell great jokes, you laugh, they laugh, but after you get home you can’t really remember any specific discernible features about them. You just know you like them.
And although I can’t exactly tell you how these roasted parsnips taste (something like potatoes’ and carrots’ out of town cousin??) I can tell you that this recipe is damn fine. Sweet, honeyed skin. Soft flesh from an hour in the oven, peppery rocket, onions so soft they break apart on your fork and crunchy hazelnuts. This is one of my favourite entrées.