Maple - Roast Parsnips... and Carrots

Taking the ordinary and making it sweetly extraordinary, this recipe is absolutely scrumptious and a glorious way to dress up a root vegetable. I made this recipe over the holidays and added carrots as I wanted to maximize and combine oven roasting vegetables to save time. I did not double the recipe and found there was enough glaze to handle the additional vegetable... approximately four largish carrots cut the same way as the parsnips. This recipe is definitely a recipe worth repeating, not just at holiday times but anytime! 

To find this recipe and other recipes visit Nigella's website at nigella.com

Maple - Roast Parsnips - Nigella Lawson

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Serves 8 to 10

2 pounds/1kg parsnips

1/2 cup/125ml/4 fl oz vegetable oil

1/3 cup/80ml/31/2 fl oz maple syrup 

1. Preheat the oven to 400˚F/200˚C/180˚C Fan/Gas mark 6.

2. Peel the parsnips and halve them crosswise, then halve or quarter each piece lengthwise. Place the parsnips into a roasting tin.

3. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces. Pour the maple syrup over the parsnips and roast for 35 minutes, or until they are tender and golden-brown. To serve place on a clean serving dish. 

Sunchokes

Sunchokes, grown in North America however they have been called the Canadian truffle or the Canadian potato. Their appearance resembles a ginger root and may come in a variety of colours, varying from white, brown, red or purple. They have an underlying sweet nutty flavour and are a good source of fibre, iron niacin, and Vitamin B6. 

The best way to enjoy them are oven roasted...

Roasted Sunchokes

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sunchokes, sliced about 1/4 inch thick

2 tablespoons olive oil

salt 

fresh rosemary or dried herbs 

1 clove garlic, crushed

Preheat oven to 425ºF. Line a baking tray with baking parchment paper. Set aside.

Place the sliced sunchokes in a large bowl and toss with the olive oil, salt, rosemary and garlic. Place the prepared sunchokes on the lined baking tray and bake for about 15 to 20 minutes or until the sunchokes are tender exactly like roasted potatoes.

Winter has definitely made an appearance; snow has fallen making everything bright and crisp. The first snowfall is the prettiest. - JD   

roses are red and so are radishes

Something I have reintroduced myself to is the radish. It wasn't until I was at a dinner party and noted the brightly coloured root in the salad. Until then, I did not realise how much I have missed this little wonder. Radishes are rich in ascorbic acid, folic acid and potassium. They are also a good source of vitamin B6, riboflavin, magnesium, copper and calcium. Normally radishes come with a bit of a spicy side however the radishes that I am currently buying seem less spicy and more sweet.

This is my salad: One bag of mixed field greens, some chopped cucumber and one bunch, approximately 11, radishes. mix olive oil, balsamic vinegar together with a pinch of salt and toss or individually drizzle dressing over served salad. If you don't want to make your own salad dressing then use which ever pre-made dressing you wish. I would avoid creamy dressing as I find that it takes away from the radishes. keep it light and fresh.

Here is my salad rounded out by a dinner of chicken meatloaf and oven roasted baby potatoes and carrots. A nice French red wine accompanied the meal. - jw