Tuesday, January 22, 2008

Smashed Roasted Parsnips & Garlic

Last night I used the leftover breading from the Faux Fried Chicken on a couple of chicken breasts (man, this is some good breading). I decided to use the parsnips I had leftover from the Beef Stew as a side & came up with this recipe.
Mashed Roasted Garlic Parsnips

3 parsnips, peeled & cut into about 1/2-inch pieces
1 or 2 large garlic cloves, peeled
1 T olive oil
salt & pepper
1 T milk
1 T butter

Preheat oven to 400. Put the parsnips & garlic cloves into a small roasting pan. Drizzle with the olive oil & stir to coat everything. Add salt & pepper. Roast, stirring once or twice, until the parsnips are tender & browning about 30 minutes. Remove from oven, add milk & butter & smash with a folk or potato masher. Add more salt & pepper to taste.

Matt was really not sure about this one but it was so good, sweet but not too sweet. He thought it tasted like coconut sticky rice which I think is an interesting comparison. We only used one clove of garlic but I felt it would do nicely with the addition of a second (Matt disagrees saying it doesn't need the garlic flavor. )

Makes 2 big servings

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Measurement Abbreviations

T = Tablespoon
t = teaspoon
c = cup
lb = pound
oz - ounce


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