Don't they look good? Almost like a fried potato...only sweet and salty and chewy. There is a lot of fiber in parsnips. They get sweeter as they age.
Well, I had to have meat for Joe. Meat is the highlight of his meal. No parsnips for him...just meat and common vegetables. I had him fillet a pork loin and I laid it out on the board and wiped the moisture off. I preheated the oven to 400 degrees and turned it down to 350 when I put the roast in. I seasoned it with garlic salt, and coarse pepper. I made a simple sage dressing with cranberries and put it all over the flattened roast. Rolled it up and tied it. Put it in my favorite stone pan and roasted it for about 1 1/4 hrs. It smelled so good. With parsnips frying in the pan and a stuffed pork loin in the oven...we were both in hog heaven :) I took it out of the oven when the temp registered at 155 degrees, tented it with foil while I made a sauce to pour over it. That way it came up to 160...ready to eat. We had mashed Yukon gold potatoes, sliced tomatoes, frozen green peas, parsnips, and the roast. It sliced into perfect slices about 3/4 in thick. I poured the pan sauce over the slices and the potatoes. (Is your mouth watering yet?) It was a great fall Sunday dinner. I love to cook, but would love it more if the maid would come in and clean the kitchen afterward :)