Ingredients
1 lb. parsnips, peeled and cut on an angle into 1/2-inch pieces (add a few extra if you have to trim a lot of woody cores)
1 tbsp vegetable oil
2 tsps good curry powder (I like Sharwood’s)
2 tbsps maple syrup
salt & pepper to taste
Preparation
Pre-heat oven to 425F Toss parsnip pieces well with other ingredients. Arrange in an oven-proof dish, and bake on the middle rack for 10-15 minutes. turn pieces gently with a spatula. Continue cooking 5-10 minutes, or until fork-tender.
