Parsnip – that white carrot-like vegetable that loves the cold. While parsnips are pretty much available year round (at a cost) it is during the colder months that they are in-season.
To me, the true parsnip season always seems way too short and if I am not careful I can miss it, so when I saw a decent sized bag at the market for just $3, I grabbed it and we are now enjoying this
wonderfully sweet winter vegetable.
Parsnips love the cold and keeping them in the fridge means they get even sweeter. When exposed to cold the starch in parsnips converts to sugar and it is often said that they shouldn’t be dug until they have had a frost on them. To enhance their sweetness some people even freeze them!
Balsamic Roasted Chicken with Parsnips & Onions
For a complete meal, serve with a steamed green vegetable of your choice – on this occasion I teamed this with cabbage – or a simple salad of mixed leaves.
2 tbsp wholegrain mustard
1 tbsp balsamic vinegar
sea salt and freshly ground black pepper
4 boneless chicken thighs
4 medium parsnips, cut into thick slices
2 medium onions, cut into wedges
4 rashes bacon, rind removed, meat cut into strips
chopped fresh parsley
1 Place mustard, vinegar, a splash of oil and a grind each of salt and pepper in a bowl and whisk to combine. Add chicken and turn to coat, set aside to marinade for at least 1 hour or cover and marinade in the refrigerator for up to 8 hours.
2 Preheat oven to 200°C. Line a large baking tray with
3 Place parsnips, onions and bacon in bowl, add a splash of oil and toss to coat. Place chicken thighs on one side of the tray. Add any remaining marinade, from chicken, to the vegetable mixture and toss to combine. Tip vegetable mixture onto tray and spread out in a single layer. Roast for 30-40 minutes, tossing vegetables after 15 minutes, or until chicken is golden and cooked through and
vegetables are roasted and tender. Add parsley to vegetables,
reserving some for scattering, and toss to combine.
So tell me, are parsnips a favourite winter vegetable in your part of the world?
Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Onions, parsnips: Krismaw Gardens – Hastings; Bacon: Wild Game Salamis – Clive;
Parsley: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: balsamic
vinegar, mustard, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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