Caramelized Parsnips With Parsley Sauce

This dish could be served with roasted chicken breast (seasoned with salt, pepper,lemon, olive oil, fresh garlic) or also with Halibut fish (seasoned with salt, pepper, olive oil, lemon) and black olives.
In a 400F oven after browning the chicken breast on the top of the stove than bake it for 15 min or until done.

The Fish will bake for 15 and up it, depends of the thickness of fish.

Serves 4:

1 lb large parsnips (about 8 )

5 tbsp extra virgin olive oil

1 medium onion, peeled and cut into chunks

3 cloves garlic

4 sprigs fresh thyme, leaves only

1/2 bunch of Italian parsley, washed, stems removed

1-Heat oven 400f .Cut 4 of the parsnips into 1/2 in cubes; cut the rest into 1/4 in thick slices. Toss the parsnips with 3 tbs olive oil, and salt and pepper to taste. Spread them onto separate baking sheets and bake about 10 to 15 minutes. Set aside

2- In a sauce pan, cook the onions and the garlic in remaining olive oil for 5 min. Add 1/4 cup cold water, add fresh thyme; cover and simmer until the onions are tender, 10 min. In a blender, puree the cooked onions with the parsley until very smooth. Season to taste.

3- Arrange the parsnips on a plate of your choice, and garnish with parsley sauce. Serve hot or at room temperature.

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