Everyone needs as many great vegetable cookbooks as they can find in their kitchen library. The Vegetable, a collaboration between Brooklyn- and Australian-based recipe developers and food stylists Caroline Griffiths and Vicki Valsamis, is one of the essentials. If you’re looking for a trusty cache of go-to vegetable dishes, this is a must-buy. If you’ve never had roasted parsnips with hazelnuts and feta — two perfect accoutrements — there’s no time like the present.
If you can’t find baby parsnips, larger parsnips cut lengthways into quarters will do the trick. The nuttiness of parsnips and hazelnuts pair very well together.
Ingredients
- 1 pound 5 ounces baby parsnips, trimmed and scrubbed, or regular parsnips, cut lengthways into quarters
- 8 garlic cloves, unpeeled, lightly bruised
- 1 tablespoon olive oil
- 2 tablespoons hazelnuts, roughly chopped
- 1 tablespoon verjuice or lemon juice
- 2 3/4 ounces marinated soft feta
Directions
For the parsnips
Preheat the oven to 400°F (fan-forced). Line a roasting tin with baking paper.
Spread the parsnips and garlic cloves in the roasting tin. Drizzle with the olive oil, toss to coat, then spread out in a single layer.
Bake for 20 minutes, then turn the parsnips over and scatter with the chopped hazelnuts. Return to the oven and roast for a further 10 minutes, or until the parsnips are tender and browned.
Serve immediately, drizzled with the verjuice or lemon juice and scattered with the feta.
