Sunday, February 19, 2012

My Meatless Mondays - Roasted Parsnips, Turnips & Potatoes

When I took the first bite of a piece of roasted turnip, I thought I had discovered something brand new.  How could turnip taste this good?  Then, I tasted the parsnip and had a similar reaction.  Roasted potatoes are roasted potatoes and frankly, of the three, had the least taste and excitement.  

Of course, people have been doing this all along, but for me, this was brand new.  As a woman of a certain age, you would think, I have eaten most foods but I have not.  We ate basically, the same kind of food, for the years of our marriage, until I started blogging and discovering new methods and new foods.

To me, the dream menu, was to have the same dinner, every Monday, another on Tuesdays, follow through to Wednesdays,  etc.  With young children, this is not a bad idea.  I am not a young mother.  My kids are grown up and I can cook anything hubby and I will eat.  That is what I do now and you are the ones who get to see it, as it is happening.  ..........and that is how I got to roasting turnips and parsnips.

Roasted Parsnips, Turnips And Potatoes (adapted from CookThink)

2 medium parsnips, peeled and sliced *
2 medium turnips, peeled and cut into eighths
4 medium red potatoes, quartered
1 tablespoon olive oil

1. Preheat the oven to 500F and put the rack in the middle position. Cut the parsnips, turnips and potatoes into pieces that are roughly the same size.
2. In a large bowl, toss the vegetables with the olive oil and freshly ground black pepper. Pour the vegetables into a roasting pan (I used a cookie sheet) and spread them out so they have some space between them.
3. Roast the vegetables, tossing once or twice, until they're tender, 30-40 minutes.

Easy, few ingredients, delicious........

* The original recipe said to dice or chop the parsnip so I cut them into really small pieces. Just now, I see that they should have been about the same size of the other vegetables. I like the way the small pieces turned out. They were more crisp and delicious.  If you look closely, at the photo, you can see them smaller and better cooked.

Time to go back, to last week and the wonderful photos, you shared with us.  It is easier for me to select recipes for different segments of a meal than to chose those that are outstanding.  To me, they are all truly outstanding.  I get excited over each recipe and its potential.

Let's start our meal with these Savory Crackers by Trisha of  My Hobbie Lobbie.

We are going to spread this creamy spread (Garlic Herb Spread from Miriam's Meatless Meals for Meat Eaters.  Isn't this a great pairing for the first part of our meal.

Now, let's move on to soup.  It's not too late to celebrate Valentine's Day with this  Valentine Borscht  From Judee's Gluten Free A-Z blog.
For the main dishes, we  have Tessa, the Domestic Diva's Kale with Caramelized Onions, 

Casey from Bookcase Foodie's Risso E Zucca

 Stuffed Mushrooms from Just Winging It

and now for dessert.....
Sugar Cookies from S.A.H.M i  AM

Moist Pina Colada Cake from Permanent Posies
Ok, just one more.
Molten Chocolate Cakes from April, the 21st Century Housewife

Now, it is up to you.  Please link up your meatless recipes that we all love.


  1. Hi,
    I shared a recipe for a Raspberry Tart (SCD/GAPS).

  2. Chaya,
    I've never roasted turnips or parsnips, but I do love roasted potatoes. I'll have to give the veggies a try! Thanks so much for featuring my beet borsht. I was excited to see it featured. Have a great week.

  3. Thank you for featuring my kale...I make it at least once a week!! I hope you love as much I do! This week I shared some donuts and gluten free, vegan cereal bars!

  4. Thanks for the feature Chaya! This week I've linked up Nigella's Chocohotopots!

  5. Mmmm, I love all roasted veggies :) I'm sharing a roasted sweet potato & black bean salad with cilantro and a zesty lime dressing. Thanks for hosting the link party!!

  6. Happy Meatless Monday, Chaya! Hope you're going to have a great week ahead, dear.

  7. We love roasted root vegetables in our house, Chaya, so this recipe is perfect for us. It's lovely and seasonal too. Thank you for featuring my Molten Chocolate Cakes from last week - they really were scrumptious. This week I am sharing my Chickpea and Vegetable Couscous with Cashew Nuts, a delicious vegan main dish. Thank you for hosting, and have a lovely week!

  8. Thanks for hosting! I posted my easy to make probiotic rich dressing.

  9. Thank you so much for freaturing my cheese spread! I brought you some veggie burgers today *wink*. Have a fabulous week!!!!!! Miriam@Meatless Meals For Meat Eaters

  10. Happy Monday Chaya! I'm sharing a delicious Black Bean, Broccoli & Quinoa Salad with Blackberry Serrano Sauce. Have a great day!

  11. Happy Monday Chaya! I'm sharing a delicious Black Bean, Broccoli & Quinoa Salad with a Blackberry Serrano Sauce. Have a great day!

  12. Thank for hosting! Have a wonderful week!!

  13. Thanks for featuring my cookies and for hosting! There are a lot of yummy posts this week!

  14. I can completely relate on eating the same foods over and over again! Hubs, kids and I were getting tired of it and resorted to eating out and then my wallet was not happy.

    I've never tasted turnips either. I've been trying new foods lately like eggplant, spaghetti squash, and kale. I've been pleasantly surprised so far, so I might have to pick up some turnips and give them a try!

  15. SOUnds totally yummy to me. I love root vegetables.

    I want to link up to your party, I LOVE meatless meals, and although I'm not a vegetarian I could be, he he.

    I added you to my FOOD blog roll, so I will make sure to stop by again and link up!!!

    Stop by anytime to say hello, I'm currently working on getting super organized (on a dime) and of course sharing some yummy recipes too!

    Hugs, Bella :)
    Bella Before and After
    Euro Style Cakes.


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