No chance – but that doesn’t take anything away from this
simple, delicious, and quite dip-able roasted parsnips recipe. As I mention in
the video, I was inspired by some grilled parsnips that showed up as a side
dish at a recent meal, and I wanted that same effect without having to go out to the
The combination of a very hot oven, the generous cooking time, and
a pre-roast, lemon-olive oil soak gets you pretty close to grill marks country. Also, this method seems to mellow the root’s bold flavor, and while the outside
remains pleasantly fibrous, the inside gets creamy and sweet.
One note about the use of lemon here: As anyone who
has ever tried to cook raw green beans in a tomato sauce will tell you, an
acidic cooking liquid can toughen the surface of a vegetable. I learned
why in culinary school, but that was in 1984, and I’m kind of fuzzy on
anything before the Clinton administration. I’m sure one of our resident
scientists will chime in with a concise explanation.
Anyway, whether you’re looking for a new and exciting side
dish, or something to dip into aioli besides potatoes, I hope you give this
oven “grilled” parsnips recipe a try. Enjoy!
Ingredients for 6 servings:
2 pounds parsnips
juice of one lemon
2 tbsp olive oil
salt and pepper to taste
*Aleppo pepper, to taste
*Aleppo pepper is my new favorite ground chili pepper! It’s a
moderately hot and fruity pepper that’s said to have “cumin-like undertones,” as Wikipedia puts it. For more information, click here.
I don’t do a lot of things in the kitchen purely for
esthetic reasons, but these twice baked potatoes are one of my more beautiful
exceptions to that rule. You can get almost the exact same flavors by just
adding stuff to a regular baked potato, but what you won’t get in that
scenario is the impressive, over-stuffed height, and gorgeous, golden-browned
crust seen here.
Is it worth it? Only you can answer that. For me, once in a
while, for those extra fancy dinners, the answer is a resounding yes. Taste is,
and always will be, the most important aspect of cooking, but when entertaining
guests on special occasions, don’t forget that you’re putting on a
show with the food. And when it comes to starchy side dishes, this is a great
way to express that flair for the dramatic.
Like I said in the video, this is a demonstration of
technique, and not necessarily a recipe I want you to follow verbatim. I will
list what I used below, since I’m required to by food blogger common law, but if there was ever a
recipe that you’d want to experiment with, this is the one.
By the way, since there‘s a certain amount of prep involved
here, you can make these ahead of time, up to the point of the second baking,
and then just finish when it gets closer to service. I hope you give this show
stopping side dish a try soon. Enjoy!
Ingredients for 4 Twice Baked Potatoes:
4 large russet potatoes
3 tbsp butter
1 or 2 tbsp minced green onion
salt, pepper, cayenne to taste
1/2 cup shredded white cheddar cheese
1 egg yolk
Bake at 400 degrees F. for an hour to cook potatoes, and
then 20-30 to brown after stuffing.
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