dry bones: roasted parsnips are perfect for halloween!

parsnip bones!

Toe bone connected to the foot bone
Foot bone connected to the leg bone
Leg bone connected to the knee bone
Dem bones, dem bones, dem dry bones
Dem bones, dem bones, dem dry bones
Dem bones, dem bones, dem dry bones
Now hear the word of the Lord.
James Weldon Johnson (1871-1938)

When I reviewed the photos of these roasted parsnips, I began to laugh because the roasting tin of vegetables looked more like archaeological finds try of old bones rather than anything edible. But I promise you, they are soft and sweet and are the perfect cold weather food and not just good for Halloween!

In the past, I have roasted with parsnips with potatoes (when doing a Sunday roast). But inevitably, the parsnips are overcooked . . . or burnt! I have learned my lesson and don't roast the parsnips for as long as the spuds; although they do need long cooking to soften them and enhance their natural sweetness.

Serves 4 as a side dish
Skill level: Easy

ingredients:
4 x medium sized parsnips, peeled and halved
2 tbsp vegetable oil

directions:

1. Scrape and peel the parsnips. (Actually I don't always bother to peel them, but some people find the roasted skin a bit leathery!)
2. Put the parsnip halves on a plate and drizzle over the vegetable oil. Give the parsnips a good roll about so that they are completely coated with the oil.
3. Preheat the oven to 200C / Gas Mark 6.
4. Put the parsnips and the oil in an ovenproof dish and roast for about 25 to 30 minutes, until the parsnips have softened and slightly browned. The cut edges will begin to crisp up.

tips:

• Drizzle over a little balsamic vinegar or runny honey, while roasting.
• Parsnips have an affinity for earthy Indian curry spices such as cumin.
• Parsnips also taste fabulous with sweet gingerbread spices.