As October starts to wrap up (crazy!) I find myself deep into the fall food zone. I am sipping Pumpkin Pie Smoothies, perfecting my Pumpkin Spice Granola (available soon- stay tuned!), and starting to think about Thanksgiving dishes. We may end up spending Thanksgiving at a restaurant this year (for various reasons) but that doesn’t mean I’m not working on an artillery of fall dishes for the surrounding weeks!
I love all root vegetables. Especially in the fall. They are hearty, earthy, easy to prepare, and very comforting. While I spend a lot of time with sweet potatoes, carrots and beets I often overlook the parsnip. Parsnips are a little like a carrot’s larger, white fleshed cousin. Their taste is not as sweet when raw, but they are incredibly delicious roasted. This Parsnip Steak was inspired by a trip to my favorite restaurant, Blue Hill last winter. My version is simplified and easier to make at home, but the taste is just as rich and hearty! Make sure the pan you use to weigh down the parsnips is oven safe and very hefty!
- 2 medium sized parsnips
- coconut oil
- sea salt
- Preheat oven to 400.
- Trim a piece off of the fat wider end of each parsnip so it can lay flat on a baking sheet without rolling.
- Rub each parsnip with a little coconut oil.
- Place parsnip on a parchment lined baking sheet.
- Sprinkle with sea salt and pepper.
- Top parsnip with another piece of parchment paper, followed by another baking sheet, and a heavy (oven proof) pan to weigh it down.
- Bake for 45 minutes to an hour, or until parsnips are flattened and slightly browned.
- Serve with Beet Ketchup.