Tuesday, January 24, 2017

Baked Parsnip Medley

If you like home fries you'll like baked parsnip medley. Chop half an onion fine. I would have preferred a red onion for color but all I had was a yellow onion. Chop 3 to 4 medium parsnips medium fine. Chop one bell pepper medium fine. Again I would have preferred a red bell pepper but I only had a yellow one. Preheat oven to 400 F.

Sprinkle one teaspoon of dried thyme and crushed rosemary, salt and pepper and toss with 2 tablespoons of melted butter or you can use olive oil.

Brush a large baking pan with olive oil and spread mixture on pan. Bake uncovered in oven for about 50 to 60 minutes till brown. Stir mixture once during baking to allow for uniform browning. We had this for lunch but this could be served at breakfast or dinner. Thanks for reading and for all your comments.

6 comments:

  1. It sounds good. I would leave the pepper out though. For some reason I only like them raw.

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    1. The same is true of carrots. Raw I love them, cooked they are poison.

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    2. Hi Sue, thanks, I only like the red, yellow and orange peppers cooked but for some reason the green ones taste terrible to me and those are the ones I only like raw. Ha.

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    3. now carrots I like either way, especially if the carrots are other than the usual orange ones; sometimes farmer's markets have more unusual varieties where are much more flavorful.

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  2. My granddaughter has been exposed to so many new foods since we moved, but I have to go slow. She has become fond of mushrooms, but parsnips remain beyond the pale.

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    1. Hi Joanne, thanks, the parsnips cut small and cooked with other vegetables tasted very mild compared to being cooked alone.

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I love suggestions, questions, critiques, thanks for your comment