Donna Hay's recipe for baked parsnip strips flavoured with Parmesan, and lemon thyme (which I replaced with regular thyme and lemon zest) puts the vegetable front and centre in a most delicious way. The vegetable ribbons are tossed with melted butter and the other ingredients before being baked (in a single layer with no overlap yields the best results).
The crispy strips are an excellent pre-dinner - or any time of day - snack but I wouldn't hesitate to roast parsnip coins or spears with these same ingredients to serve as a side dish.
The recipe for Parmesan and Lemon Thyme Parsnip Strips can be found here.
- Canadian parsnips are clearly much smaller than Australian with 4 weighing in at only 400g so I halved the other ingredients but still needed 2 cookie sheets to hold all the strips!
This week's theme at I Heart Cooking Clubs is foods that are "In Season" wherever we live. In the chilly north, root and cruciferous vegetables abound right now; visit here to see what seasonal goodies others cooked up.