chef tal's roasted baby parsnips

chef tal’s roasted baby parsnips

yield: serves 4

chef tal’s roasted baby parsnips

hungry for more?


  • 24baby parnsips, trimmed, or 8 regular parsnips, root ends trimmed and peeled
  • 3 tbspextra-virgin olive oil
  • kosher salt and freshly ground black pepper
  • 1/4 cup pure maple syrup
  • 2 tbspsherry vinegar
  • 1/2 tspred pepper flakes
  • 2 tbspbutter, or vegan option
  • 1 shallotshallot, minced
  • 2 clovesgarlic, minced
  • 1/2 lbchanterelles, wipes clean, quartered if large
  • finely choped fresh flat-leaf parsley, for garnish
  • flaked sea salt

chef tal’s roasted baby parsnips


1. To prepare the parsnips: Preheat the oven to 400°F.

2. If using larger parsnips, peel and quarter them lengthwise so the pieces will be uniform in size and cook more evenly. Put the parsnips in a large mixing bowl, drizzle with 2 tablespoons of the oil, season with kosher salt and black pepper, and toss to coat evenly. Spread the parsnips out in a single layer on a large baking sheet and roast for about 20 minutes, shaking the pan from time to time, until tender and slightly charred. Set aside. (The roasted parsnips can be prepared a couple of hours in advance, covered, and held at room temperature. Reheat before serving.)

3. Meanwhile, prepare the glaze: Combine the maple syrup, vinegar, and red pepper flakes in a small saucepan and cook over medium-low heat, swirling the pan around occasionally, until the mixture is reduced and syrupy, about 10 minutes. Cover and hold warm.

4. To prepare the mushrooms: Put a large sauté pan over medium heat and add the remaining 1 tablespoonoil and the butter substitute. When the butter substitute has melted, add the shallot and sauté until soft but not browned, about 1 minute. Add the garlic, tossing to combine. Add the mushrooms and sauté, stirringfrequently, until they lose their moisture, soften, and begin to brown, about 5 minutes. Remove from the heat.

5. To serve: Crisscross the parsnips on a platter, overlapping them just slightly. Drizzle with the maple glaze and top with the mushrooms. Scatter chopped parsley on top and season with flaked sea salt.

*Excerpted from Crossroads by Tal Ronnen with Scot Jones (Artisan Books). Copyright © 2015. Photographs by Lisa Romerein.*