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.
- 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
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.