Citrus-Infused Roasted Parsnips
Enjoy a delightful twist on a classic vegetable with these Citrus-Infused Roasted Parsnips. Perfectly roasted to a golden brown, these tender roots embrace the warm flavors of nutty butter and are elevated by a refreshing splash of orange juice, creating a dish that harmonizes sweetness and earthiness. A sprinkle of fresh rosemary adds an aromatic finish, making it a superb side dish for any meal. It’s a family favorite, discovered from the beloved 'Cook and the Chef' program, and is sure to impress even the most discerning vegetable lovers at your table.
4
Servings
N/A
Calories
5
Ingredients
Ingredients
young parsnips
500 g (peeled and trimmed)
unsalted butter
50 g (melted)
extra virgin olive oil
to taste (for drizzling)
navel orange
1 (peeled and juiced)
fresh rosemary
2 teaspoons (chopped)
Instructions
1
Begin by peeling the navel orange with a vegetable peeler, ensuring that no pith remains. Juice the orange and set both the juice and peel aside.
2
Preheat your oven to 200°C (400°F).
3
Prepare the parsnips by peeling and discarding the woody stem if necessary. Trim the ends and cut each parsnip in half lengthwise.
4
Blanch the halved parsnips in boiling salted water for 3 to 4 minutes, then drain and set aside.
5
In a pan over medium heat, melt the unsalted butter until it becomes frothy and turns nut brown, then add a drizzle of extra virgin olive oil to prevent it from burning.
6
Pour the nut-brown butter into a flat baking tray, and arrange the blanched parsnips cut side down. Sprinkle the chopped rosemary over the top.
7
Roast in the preheated oven for about 10 minutes, or until the parsnips are golden brown.
8
Once browned, carefully remove the tray from the oven and deglaze the parsnips with the reserved orange juice and peel. Return to the oven for an additional 3 minutes or until the juice has evaporated.
9
Serve the roasted parsnips immediately as a zesty and fragrant side dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Citrus-Infused Roasted Parsnips?
It is a delightful side dish consisting of parsnips roasted to a golden brown with nut-brown butter, fresh rosemary, and a splash of orange juice for a sweet and earthy flavor profile.
How many servings does this recipe yield?
This recipe is designed to provide 4 servings.
What is the recommended oven temperature for roasting parsnips?
The oven should be preheated to 200°C (400°F).
How should I prepare the orange for this recipe?
Peel the navel orange with a vegetable peeler ensuring no white pith remains, then juice the orange and set both the peel and juice aside.
How long do the parsnips need to be blanched?
Blanch the halved parsnips in boiling salted water for approximately 3 to 4 minutes.
Why is extra virgin olive oil added to the butter?
A drizzle of extra virgin olive oil is added to the nut-brown butter to prevent it from burning during the roasting process.
What kind of butter should be used?
The recipe calls for 50g of unsalted butter.
How much rosemary is required for this dish?
You will need 2 teaspoons of fresh rosemary, chopped.
How should the parsnips be cut before roasting?
After peeling and trimming, cut each parsnip in half lengthwise.
What is the total initial roasting time before deglazing?
The parsnips should roast for about 10 minutes or until they reach a golden brown color.
How do I deglaze the parsnips?
Carefully remove the tray from the oven and pour the reserved orange juice and orange peel over the parsnips.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly.
What inspired this recipe?
This recipe was discovered from the popular television program 'Cook and the Chef'.
How should the parsnips be positioned in the roasting tray?
Arrange the blanched parsnips in the tray with the cut side facing down.
What is the final cooking step after adding the orange juice?
Return the tray to the oven for an additional 3 minutes or until the juice has completely evaporated.
What type of parsnips are best for this recipe?
The recipe recommends using 500g of young parsnips.
Can I use bottled orange juice?
While fresh juice from a navel orange is recommended for the best flavor and to provide the necessary peel, bottled juice can be used in a pinch, though you would lose the zest component.
What should I do if the parsnips have a woody stem?
If the parsnips have a woody stem, it should be removed and discarded during the preparation phase.
What makes the butter 'nut brown'?
The butter becomes nut brown when it is melted over medium heat until it froths and the milk solids begin to toast, giving it a nutty aroma and brown color.
How is the fresh rosemary applied?
The chopped rosemary is sprinkled over the top of the parsnips before they go into the oven.
What is the texture of these parsnips?
They are perfectly roasted to be tender on the inside while being golden brown and slightly crisp on the outside.
Can this be prepared as a vegan dish?
To make it vegan, you can replace the unsalted butter with a plant-based butter alternative or use only olive oil.
What is the primary flavor profile of this dish?
The dish features a harmony of sweetness from the orange, earthiness from the parsnips, and aromatic notes from the fresh rosemary.
Should the parsnips be served hot?
Yes, for the best experience, the roasted parsnips should be served immediately.
Is this a difficult recipe to make?
No, this is classified as an easy recipe suitable for family meals.
How many ingredients are required?
There are 5 main ingredients: young parsnips, unsalted butter, extra virgin olive oil, a navel orange, and fresh rosemary.
What type of roasting tray is best?
A flat baking tray is ideal for ensuring the parsnips brown evenly.
Can I use other herbs instead of rosemary?
While rosemary is specified for its aromatic finish, thyme could be a suitable alternative for a different flavor profile.
Is this dish suitable for children?
Yes, its mild sweetness and buttery texture make it a family-friendly favorite.
What should the orange peel look like when added?
The peel should be stripped from the orange using a vegetable peeler so that it consists of the zest without the bitter white pith.