Caramelized Parsnips with Roasted
Pecans
The
wonderful sweetness of the parsnips comes out when caramelized. This simple
side dish is a great
accompaniment to baked chicken, pork and lamb.
3–4
tablespoons neutral oil
1
pound parsnips, peeled and sliced about ¼-inch thick
4–6
cloves garlic, sliced
¼
cup roughly chopped pecans, toasted and salted
- Heat 2 tablespoons of oil in a large skillet over moderate heat. Add and sauté parsnips for about 10–15 minutes, stirring often. Add additional 1–2 tablespoons oil and sliced garlic and cook for another 10 minutes, stirring frequently.
- Cook until parsnips are slightly blackened and cooked through.
- Toss with pecans and serve immediately.
4
servings
If you're interested in learning about a 400 year old proverb, check out my column, What's in Season that appears in the Slow Food newsletter.
