Our 2 1/2 year old has a fascination with farms, particularly cows. He says the word "cows" many, many times each day. So, we headed out to a local'ish farm recently, which is where this recipe was inspired with a little bit of seasonal New England food.
While at the farm, I picked up some parsnips and spinach. The only way I've eaten parsnips growing up was boiled and mashed in potatoes. Many of the boiled type dinners I had consisted of a mashed potato and veg. Parsnips or turnips would often be part of that mash. I wasn't a fan. I might get messages from some cousins on this one. I can't help it- it just wasn't my thing. It turns out that parsnips are crisp, sweet and delicious roasted with a little bit of olive oil and sea salt. Super simple. Then I paired them with this tangy, blender made dressing that has orange, ginger and it gets its creamy texture from a couple of tablespoons of tahini. The flavor combination works well. So let's get cooking this together.
-3-5 parsnips peeled and chopped
-olive oil drizzle
-spinach or other spring greens
For the dressing:
-1/2 cup sesame oil
-3 oranges juiced
-zest of 1 orange
-approx. 2 1/2 inch piece of ginger, peeled and chopped (you can use more or less depending upon how much ginger zing you would like)
-2 TBS tahini
-salt and pepper to taste
Preheat oven to 400 degrees. Spray a baking tray with cooking spray. Peel and chop the parsnips and arrange in a single layer on the tray. Drizzle olive oil and sprinkle sea salt. Roast at 400 degrees for approximately 30 minutes. Give them a little stir about 15-20 minutes into the roasting time.
While the parsnips cook, add the sesame oil, orange juice, orange zest, ginger, tahini and salt/pepper to a high speed blender or food processor. Blend until all combined.
Once the parsnips are finished roasting, serve them on a plate of spring salad greens, drizzle on the dressing and enjoy!
New England wife and mom. Faith, fitness, yoga, baking, cooking and constantly cleaning my kitchen.