Roasted Parsnips with Salted Caramel
User Reviews
5
-
Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8
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Calories
207 kcal
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Course
Side Dish
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Cuisine
Australian
Roasted Parsnips with Salted Caramel
Description
This recipe uses peeled and cut parsnips that are briefly boiled in boiling water to soften the interior, then allowed to steam dry to remove excess moisture. Meanwhile, canola oil is heated in a roasting pan in the oven to a high temperature. The parsnips are added to the hot oil and roasted until golden and crisp on the outside, turning once midway.
Once roasted, the parsnips drain briefly and are then arranged on a platter. They are drizzled with caramel sauce and sprinkled with sea salt crystals and chopped fresh rosemary. The caramel adds sweetness and depth, while the salt accentuates the natural sweetness of the parsnips, and the rosemary provides a woodsy aroma.
This side dish offers a combination of textures from crisp edges to soft interiors, with layered sweet-savory flavors enhanced by herbal notes. It pairs well with roasted meats or as a unique vegetable accompaniment.
Using a good-quality caramel sauce is important; homemade or a thicker, less sweet sauce is preferred over runny ice cream toppings. Adjust salt amount if the caramel sauce is already salted, reducing to prevent over-salting.
Ingredients
- ¼ cup canola oil
- 3 lb parsnip
- ¼ cup caramel sauce see note 1
- 1 teaspoon sea salt crystals, see note 2
- 1 teaspoon rosemary chopped, fresh
Instructions
- Heat oven to 390ºF/200ºC.
- Top and tail and peel the parsnips, then cut them in half across the middle. Cut the fat tops in half and then in half again and cut skinnier bottoms in half. (see bulk of post for in-depth pictures)
- Place the parsnips in a large pan and cover with boiling water. Cook for 5 minutes and then drain well and let them stand somewhere to steam dry for 5 minutes.
- Pour the oil into a large roasting tin and set it in the oven to get hot for 5 minutes whilst the parsnips steam dry.
- Remove your tin of oil from the oven and carefully add in your parsnips.
- Jiggly the pan a little so the parsnips are well coated with oil.
- Roast for 30 minutes, turning the parsnips halfway through until golden and crispy.
- Remove the parsnips from the tin and drain on kitchen paper.
- Arrange on your platter, drizzle over the caramel sauce, and sprinkle with sea salt and fresh rosemary.
- Serve immediately.
Notes
- Use a good-quality caramel sauce, either homemade or a thick store-bought version, avoiding thin ice cream toppings.
- If your caramel sauce already contains salt, reduce the added sea salt to about half a teaspoon to balance flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Sodium | 332mg | 14% |
| Potassium | 643mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 28.9mg | 32% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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