Mr. Momtrends got back from a business trip last night and I wanted to whip up something special and hearty. Instead of the standard steak and potatoes, I went for roasted parsnips. Parsnips are a root vegetable and related to celery. I find them lighter and more interesting than potatoes. For this version I thinly sliced about six parsnips…
6 parsnips peeled and sliced thin
2 tsp olive oil
1/2 tsp salt
1/2 tsp tarragon
1/4 tsp pepper
Mix all ingredients in a bowl. Spread on a cookie sheet. Bake at 425 for about 20 minutes or until browned.
In addition to being wonderful with the Delmonico steaks I broiled, the parsnips are delightful when paired with steak fish, such as tuna or swordfish. Parsnips are low in calories (about 130 each) and contain no saturated fat or cholesterol. They are also loaded with fiber, folic acid, and some calcium.