This is one of my favourite (and easy!) recipes for parsnips. It is (minimally) adapted from the one on Hungry Girl Por Vida. The biggest difference being the use of duck fat instead of olive oil – Yum! It makes a great side dish for any meal.
This recipe is best when you use larger parsnips – they are easy to shave into thin strips. If you have small parsnips (like baby parsnip small), use them whole but use lots, 3 or 4 of won’t feed you.
You can also use maple syrup if you want to add sweetness (which is still a paleo ingredient). The maple syrup trick is only something I use when the kids are being fussy (they think maple syrup is magic and will eat anything with that as an ingredient).
Serves 4. Prep time 10 min. Cook time 20 min.
- 3-4 medium – large parsnips. Washed & peeled
- 10-15 sprigs of thyme, leaves stripped (should yield about 1 tbsp of thyme leaves)
- 1 lemon, zested (about 1 tsp of zest)
- 1 tbsp of maple syrup (optional)
- 1 tbsp of duck fat (leave at room temperature to liquefy)
- Salt & Pepper to taste
- Pre-heat the oven to 350F and line a baking sheet with parchment.
- Using your vegetable peeler or mandolin to cut the parsnip into thin strips. Peel around the woody core of the parsnip.
- Toss the parsnips with the thyme, lemon zest, maple syrup (optional) and duck fat.
- Lay the parsnips out in a thin layer on the baking sheet and sprinkle with salt & pepper.
- Place in the oven for 10 minutes.
- Remove baking sheet from oven and toss the parsnips with tongs and place back in the oven for another 10 minutes.
- Remove from the oven and place in a bowl or plate and serve immediately.
PS – If you don’t have parsnips around this works equally well with carrots.
PROTIP: Freeze the woody core of the parsnip and use it when you make soups or stocks.