I'm not sure if you noticed, but its winter. Still. Yeah, it’s a drag.
So yes, its been lovely in the southwest, but since most of my friends and readers are in the Midwest and east coast, I am writing a post for you all about how much winter sucks because I am empathizing. See? I care. I really do. (And if you remember, I was just in D.C. in January, and it was so cold I thought I was going to die.) I was also just talking to my mom, and just yesterday it was 1 in Chicago land. As in 1 degree. Heyyyy March.
Since it is 3 weeks from spring break, I think its time you carpe diem the rest of this winter and do all the winter things. Like skiing, binge watching Netflix (Omg the season 4 finale on House of Cards), drinking tea, and enjoying some winter vegetables.
That’s right, winter vegetables.
Specifically, root vegetables. (I cannot believe I just said that.) But really, nearly everyone loves sweet potatoes, and yams (those might be the same thing), and potatoes, and parsnips. (Do you see how I just snuck that one in there?)
Parsnips are a great substitute for white potatoes. Technically, the paleo diet does not allow for the white potato starchy tuber, but honestly, I feel like most people wouldn't even notice if you swapped out a regular potato for a parsnip.
This recipe uses parsnips and caramelized onions, which are delicious. Parsnips are slightly tangy, and caramelizing adds a little bit of sweet and a little bit of savory. All 3 of those flavors together make a great combo if you ask me.
Caramelizing sounds like quite the ninja move to any inexperienced cook, but its honestly very simple, and I'm convinced that most anyone can do it. As long as you have the patience, you can caramelize anything. Like caramel, for example. (Ha!) Or perhaps these shallots that go in this super simple recipe, which is perfect for the last of these cold winter nights.
Roasted Parsnips with Caramelized Shallots
- 1-1/2 lbs. trimmed parsnips
- 1 large shallot
- 2 tbsp. grass-fed, organic butter
- 2 tsp. minced fresh garlic
- 1 tbsp. olive oil
- ¼ cup fresh chopped parsley
- Slice shallot into thin strips.
- Place butter in a heavy-bottomed pan and place on low heat. The butter should slowly melt.
- Add sliced shallot into butter and stir so shallots are thoroughly coated. Continue to cook on low heat, stirring frequently. Caramelizing is a slow process. If you rush it, shallots will burn.
- Continue to stir shallots in pan as they caramelize. Remove from heat immediately when shallots are caramel in color and smell sweetly fragrant.
- Preheat oven to 400 degrees.
- Dice parsnips into ¼ inch cubes.
- Place diced parsnips in a large bowl and add olive oil, salt, and pepper. Stir so parsnips are thoroughly coated.
- On a greased baking pan, place parsnips. Sprinkle chopped parsley on top of parsnips. Place on middle rack of over and roast for 35 minutes.
- After 35 minutes, add caramelized shallots and place back on over for 5 minutes longer to heat.
- Serve immediately.