parsnip curls

October 9, 2013 • Nancy Wolfson-Moche

This dish is short on time and long on sweetness. As the temperature dips, the body needs foods rich in nutrients, and parsnips fill the bill. Rich in folate, vitamin C, postssium and dietary fiber, studies have shown that parsnips contain anti-oxidants that have anti-fungal, anti-inflammatory and anti-cancer functions. 

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serves 2

INgredients

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2-3 parsnips

1 Tablespoon grape seed oil

drizzle of EVOO

a few pinches sea salt

Process 

Preheat oven to 375°F. Trim the tops and bottoms of parsnips. Scrub the outer layer of skin of the parsnips: do not peel it off as the strongest flavor resides right under the skin. Then use a peeler to peel the top layers of the parsnip. Continue to peel the parsnip in the same spot so the peel becomes thicker.

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When you get close to the core, turn the parsnip over and shave the opposite side; continue peeling on all four sides of each parsnip. You should have several wide strips. Roll them, starting with the wider side of the strip.

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Lay them in a baking or roasting dish, with a small amount of space between them. You can leave just ½ inch in between them because they will shrink a bit.

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Pour the grape seed oil over the parsnip curls, drizzling it evenly over all the curls.

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Sprinkle with sea salt. Place in the oven for about 10 minutes. It may take less than 10 or it may take more; that will depend on the thickness of the parsnips, and on the oven, of course. Check on them after 7-8 minutes. When the edges are lightly browned, but not burnt, they are done. Drizzle with the olive oil and serve.

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©Nancy Wolfson-Moche 2013

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Icing on the Cake: Testimonials

The food was creative, delicious and healthy. We learned the correct and efficient ways to cook and prepare a variety of foods. In addition, she taught us how to maximize the nutritional value of each vegetable. Another bonus to this class is how beautifully she interjected the spiritual aspects of each ingredient. She surprised us with personal touches to make my birthday more festive.

- Sherrie Wharton and Joel Berman