Sun Oven Parsnip Soup Recipes

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OVEN-ROASTED PARSNIP AND SUNCHOKE



Oven-Roasted Parsnip and Sunchoke image

Sunchokes are tubers, like potatoes, and resemble ginger root. They come from a type of sunflower native to North America. Many people try to peel sunchokes, but I find it is easier to wash them well before tossing them in oil. Parsnips and onions add a nice complexity to this side dish.

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1/2 pound sunchokes (also called Jerusalem artichokes), chopped (see Cook's Note)
4 parsnips (about 1/2 pound), cut into large dice
1 small onion, cut into medium dice
2 cloves garlic, minced
2 teaspoons fresh rosemary, roughly chopped
1/4 cup canola oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium mixing bowl, combine the sunchokes, parsnips, onions, garlic, rosemary, canola oil, salt and pepper and toss until thoroughly combined.
  • Transfer to a sheet pan and roast until the vegetables are browned and tender, 20 to 25 minutes.

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