Parsnips with Chiles, Coriander, and Watercress

Name: Parsnips with Chiles, Coriander, and Watercress
Yield: Serves 4 to 6
Ingredients: 6 parsnips, peeled and cut into 3 x 1-inch pieces (like thick-cut french fries); 2 teaspoons ground coriander; 1 teaspoon crushed red pepper flakes; 1 teaspoon salt; 2 tablespoons dark brown sugar; 4 tablespoons olive oil; 1/2 bunch watercress, 1/4 inch of tough stems cut off, and remaining watercress torn into 2-inch pieces; Juice from 1/2 lemon; 1/4 cup almonds, toasted and finely chopped

January 24, 2012

People can be, well, persnickety, about parsnips. We think they are the unsung heroes of the veggie bin: We know them to be sweet like carrots but also have a wonderful, earthy flavor. The ground coriander used here adds an evocative fragrance, and brown sugar helps to enhance the parsnips’ natural sweetness.

Recipe information

Yield
Serves 4 to 6

Ingredients

6 parsnips, peeled and cut into 3 x 1-inch pieces (like thick-cut french fries)

2 teaspoons ground coriander

1 teaspoon crushed red pepper flakes

1 teaspoon salt

2 tablespoons dark brown sugar

4 tablespoons olive oil

1/2 bunch watercress, 1/4 inch of tough stems cut off, and remaining watercress torn into 2-inch pieces

Juice from 1/2 lemon

1/4 cup almonds, toasted and finely chopped

Preparation

Step 1
Preheat the oven to 400°F.
Step 2
Toss the parsnips with the coriander, red pepper flakes, salt, brown sugar, and 2 tablespoons of the olive oil in a large bowl. Place the seasoned parsnips in a 9 × 13-inch baking dish.
Step 3
Roast until the parsnips are soft and beginning to brown, tossing once to ensure even browning, about 40 minutes.
Step 4
Remove the parsnips from the oven and allow to cool to room temperature.
Step 5
Transfer the parsnips to a medium bowl and add the watercress, the remaining 2 tablespoons olive oil, and the lemon juice and toss until well coated. Transfer to a serving platter and top with almonds before serving.

Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved. Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation. Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick. Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.

TagsParsnip Root Vegetable Vegetable Side Lunch Dinner Gluten Free Dairy Free Vegetarian Vegan Easy Roast Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes