Flu season is upon us. Am I going to get it? Nope! Not going to do that. Cold season? No, get outta here with that stuff.
Feeling achy? Sniffles? Congestion? Don’t have time for it!
There’s no guarantee, of course, but I’m doing everything I can to keep the sickness ‘bugs” away from our door. How, you might be asking? I’m preparing as much healthy produce as I possibly can and shoving it into our mouths 2-3 times a day.
In the morning it could be a green smoothie, for lunch a salad with both cooked and raw veggies, throw in some citrus for good measure; and for dinner at least two veggie side dishes per meal. I haven’t fallen in love with every combination I’ve put together, but there have been several that I will be making again. This is one of them.
Parsnips are a late fall vegetable, harvested after frosts have set in, as they need the cold weather to convert their starches into sugar. They are not a vegetable that I cook with any frequency, since up until now, I hadn’t found a way to prepare them that was terribly appealing. In this dish, however, the parsnips are combined with sweet potatoes; two vegetables that each have their own kind of sweetness. Roasting them concentrates and blends their flavors, and then just before serving you pour a simple glaze of honey and Dijon mustard over them and toss to coat. Well, that sauce is the magic that makes this dish sing.
I went from “not sure I’m going to like this” to “Wow, I love these”. As I write this, it’s two days since I made the original dish and this evening I’m making it again. That’s how much I loved these veggies. And Mr. D. loved them too!! So I know I’ve got a winner in this dish. Won’t you try it and see if you agree?
HONEY-MUSTARD GLAZED PARSNIPS AND SWEET POTATOES
Yield: Serves 6
- 1 1/4 pounds parsnips (about 3 large or 4 medium)
- 1 1/4 pounds sweet potatoes
- 2 Tbsp. olive oil
- coarse salt and ground pepper
- 2 Tbsp. honey
- 1 Tbsp. Dijon mustard
- chopped parsley (optional)
1. Preheat oven to 425*F. Line a baking sheet with foil or parchment paper.
2. Prepare the vegetables. To cut parsnips: Trim tops and bottoms; peel, and slice in half crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same size. Then cut on a diagonal into 1/2-inch-thick pieces.
To cut sweet potatoes: quarter them lengthwise so they are about the same thickness as the parsnips, then cut crosswise into 1/2-inch thick pieces.
3. Put the parsnips and sweet potatoes in a large bowl, and add the olive oil, salt and pepper. Toss to coat evenly. Spread in a single layer on the prepared baking sheet.
Roast until tender and golden, tossing once or twice, about 30 minutes. Transfer into a serving bowl.
4. In a small bowl, stir together honey and mustard.
Pour over vegetables, toss to coat. Sprinkle with parsley, if desired. Serve immediately.
Isn’t this dish brightly colored and beautiful? I mean… vitamin C, vitamin A….. There’s no way a cold is getting us down. Knock on wood!
SOURCE: Martha Stewart Living