Parsnips are a bit of an oddity here in the United States, and unfairly so. They have been staples of the European diet since the Roman times. They were brought to America back in the day by colonists, but they eventually became replaced by the white potato on American plates. Parsnips are a great source of carbohydrates, and add a rich, buttery, and slightly-sweet taste to the table.
1 lb parsnips, peeled and cut into chunks
2 tbsp coconut oil
1/2 tsp sea salt
1 tbsp honey (optional)
Peel the parsnips and cut them into smaller chunks.
Some people like to cut the parsnips lengthwise and remove the woody core from them, but we’ve found that boiling the parsnips ahead of time helps cut down on the bitter taste of the core. After cutting the parsnips, place them in a pot of cold water and bring to a boil, simmering for five minutes. Meanwhile, preheat your oven to 425 degrees.
After draining the parsnips, place them in a mixing bowl and toss them with the coconut oil and salt.
Place the parsnips on a roasting pan, and drizzle with the leftover coconut oil from the mixing bowl. Roast for 20 minutes, then turn them over and roast for another 20 minutes.
If you’re up for it, drizzle 1 tbsp of honey over the parsnips right before serving. Otherwise, enjoy!