Recipe - Roasted Parsnips And Onions

1 pound Parsnips; ends trimmed
1 pound Cipolline onion; peeled
One fourth cup Fresh rosemary
2 tablespoon Extravirgin olive oil
Coarse salt
Freshly ground black pepper

1. Heat the oven to 425F. In a roasting pan, combine the parsnips, onions
and rosemary. Season with salt and pepper. Add the olive oil and toss until
the vegetables are thoroughly coated.

2. Roast for 40 to 45 minutes, shaking the pan every 15 minutes, until the
vegetables are deep amber. PER SERVING: 206 cals, 7.1 g fat (29.5% cff)

PANTRY: Cipolline, sometimes called wild onions, are actually bulbs of the
grape hyacinth. Since they can be somewhat hard to find even when in season
during the autumn months, small yellow onions may be substituted. [or
shallots]

KitpatH TIP: Peeling is easier if we blanch the onions first. Cut an X on
the root end of the cipollines; cook the onion in plenty of boiling water
for about 1 mins. Remove; rinse in cold water; peel.

Buster and Kitpath Nov 97

Recipe by: Healthy Quick Cook by Martha Stewart (1997)

Posted to Digest eatlf.v097.n294 by KitPATh phannema@wizard.ucr.edu on
Nov 19, 1997