“Warm sunny days, endless skies of blue, then without a warning another winter storm comes raging through.”
The past few mornings, our city has been drenched in rain. The kind of relentless rain that pounds the pavement in ballistic drops while the wind whips through in visible gusts, a decidedly not-summer thing. The only relief from the torrential downpours have been short outings around town.
Tuesday was “ladies night out” at the local feed store so I took my daughter Maddie and we danced the cupid shuffle and ate our hearts content of miniature cupcakes with sugary sweet buttercream frosting. Wednesday rolled around and I was feeling a little ‘trouty’ so decidedly spent the evening hanging out with friends in town talking bug entomology and fly fishing the rivers of Eastern and Western Washington. Both experiences left me pretty excited for this weekends hunting and fishing trips, in spite of the weather.
In the meantime, I was still craving something familiar and welcoming to take my mind off of the angry branches scratching my windows and rasping my doors, when I came upon a small bunch of parsnips I gathered over the weekend. Parsnips are without a doubt my favorite root vegetable. Unpretentious and sweet, they require so little to bring out their best flavor.
Honey-Glazed Roasted Parsnips // serves 4
3 large parsnips, peeled and cut into matchstick pieces
2 teaspoons avocado oil
1 teaspoon honey
Juice of 1 small lemon
1/4 teaspoon smoked paprika
1/4 cup walnuts, chopped
1/4 cup parsley, chopped
Coarse sea salt
Preheat oven to 375*F.
In a small bowl, whisk together the oil, honey, lemon and smoked paprika. In a medium bowl toss cut parsnips with the oil and honey glaze. Add walnuts. Spread parsnips evenly on a rimmed baking sheet lined with parchment paper and roast for 25 minutes making sure to toss once to avoid burning.
Remove from oven and serve with chopped parsley and coarse sea salt. Enjoy!