Sunday, January 2, 2011

Sauteed parsnips with rosemary honey


I'd been meaning to drive to Tenino, where my friend Lisa has her Lucky Pig Farm, so that I could pick up some things before Christmas.  I never made it but, luckily for me, she drives through Tacoma weekly and we were able to connect. 

There's always a voice in the back of my head whenever I'm meeting someone in a parking lot to buy a non-commercial, locally raised product like meat or honey.  That voice says, "So, ya got da stuff?"  Cracks me up.

Lisa brought me a fresh chicken.  I roasted that guy up with some thyme from my yard, olive oil, salt, and pepper.

While the chicken was roasting, I made these parsnips.  I had dug them out of my garden a while back, pleasantly surprised at how big they'd gotten.  Parsnips are easily one of my favorite winter vegetable.  I love the sweetness they develop after being cooked.

SAUTEED PARSNIPS WITH ROSEMARY HONEY
adapted very slightly from epicurious.com

1 tablespoon olive oil
1 pound large parsnips, peeled, halved lengthwise, cored, cut into sticks
Coarse kosher salt
1 tablespoon butter
1 tablespoon rosemary-infused honey

Heat oil in large skillet over medium-high heat. Add parsnips.  Sprinkle with coarse kosher salt and pepper. Saut√© until parsnips are beginning to brown at edges, about 12 minutes.

Add butter, rosemary, and honey to parsnips. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

I finished off the meal with some aspargus from my pantry and voila!  A 100% local meal.

On a side note, I'm in awe of how big my kitchen looks when the counters are clear... wow.

3 comments:

  1. I'm going to use your parsnip recipe this week - it looks delicous.

    And congratulations on the cleared kitchen counters! It's an ongoing project here that I can't seem to get done.

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  2. OMG! I'm going to have to try this. I tried to grow parsnips this year, but had little success. I'll try again next year. Parsnips are the BEST! That chicken sound pretty good too!
    Jenn Werner

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  3. You're going to love the parsnips! It's a delicious recipe. The original calls for carrots, which I didn't have. Check the link for that version.

    Keeping the counter clear has been a daily struggle. Must... put... crap... away.

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