Wednesday, March 17, 2010

Roasted Parmesan Parsnips

Here's a new way to cook parsnips, thanks to the fabulous blog Sprouted Kitchen! She has great ideas and AWESOME pictures, take a gander when you have a free minute- she makes cooking meals into an ART! These Roasted Parsnips are soft and gooey thanks to the parmesan cheese, and yet bursting with flavor with all the different herbs--- they were so yummy I could have eaten them all myself!!!

4 Parnips, peeled & chopped
1 egg white
1/2 TBSP dried Oregano
1 TBSP Rosemary, finely chopped
2/3 cup Parmesan Cheese, fine
s & p

Super simple. Peel & chop your parsnips, put them in a bowl. Separate an egg white and toss the parsnip sticks in it, then add your seasoning and give it another toss, then add your parmesan (I had to chop mine be cause it was shredded and needs to be a fine consistency). Toss it all together, pour it out on a roasting pan or cookie sheet lined with parchment paper and cook for 20-25 minutes on 425 until they are golden and done to your liking! You can serve plain or with a marinara sauce.

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