Wednesday, January 27, 2010

Roasted Parsnips and Cabbage

This is my ultimate comfort food. I've done this dish with a wide variety and many combinations of root vegis, but this is my all time favorite. Mark and I make this a meal often enough - it's so simple and soooo delicious!

Roasted Parsnips and Cabbage

2+ pounds of parsnips, pealed and cut into chunks
1/2 head savoy cabbage (I've used other cabbages but this is the best)
olive oil to coat
sea salt to taste

Place all the ingredients in a covered baking dish and mix well. Cover and bake at 375-400 degrees for 20-30 minutes. Remove the cover and continue baking for another 30-40 minutes or until parsnips are very tender and cabbage has started to caramelize in the parsnip juices.

I've added carrots to this when I didn't have enough parsnips. I've also done it with rutabegas, parsnips, and carrots - when Mark said he wanted to try rutabegas since he'd never had them before. It was yummy too. But if I had my way it would be just parsnips and cabbage all the way!

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