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Cinnamon roasted parsnips

January 17, 2012

Logan came home from school with Arlo today. Logan is a joy to feed because he eats almost everything you put in front of him – including parsnips. Today we had cinnamon roasted parsnips. I wasn’t sure that this was going to work – nutmeg was the traditional spice for parsnips, but then nutmeg was used to flavour everything – including potatoes. Logan munched through them; Arlo looked on admiringly, but couldn’t bring himself to try them. Pity because I reckon this is a good compromise parsnip dish. Why? If you cut the parsnips into a variety of sizes those who like them can eat the thick ones which still retain the parsnip taste, and those who’re less keen can have the thinner ones which will be roasted more and will taste overwhelmingly of cinnamon.

First you have to do battle with the (already cleaned) parsnip using a sharp knife and a peeler. Cut the parsnip into pieces roughly the same length, but different thicknesses – remove the woody bit in the middle if it’s a very large parsnip. Put the pieces in a shallow dish – they can overlap – and add 1 heaped teaspoon ground of cinnamon, a sprinkling of salt, a tablespoon of olive oil and 2 tablespoons of water. These parsnips are quite sweet, but I think a little maple syrup would go down well – or is that turning them into pudding? Put in a hottish oven for half an hour, then take them out and stir them, add a little more water if necessary and put them back until they’re done. I like them to be crispy on the outside, but parsnip lovers tend not to. As I said, a good compromise dish.

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