I feel like parsnips don’t get enough love. They’re always taking a backseat to carrots, and I think it’s time for that to change. Parsnips have the most incredible flavor that’s just the right mix of earthy and sweet, and when you roast them with a little bit of honey at a high heat, you get a beautiful char that perfectly blends the two. (And yes, you can substitute carrots if you don’t have parsnips on hand.) I serve them with sticky sweet dates on top of a pool of garlicky, tangy tzatziki to keep the dish light and playful.
Makes 4 servings
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Photo by Aubrie Pick
ingredients
for the parsnips
6 medium parsnips or carrots, peeled and quartered lengthwise
3 tablespoons extra-virgin olive oil
1½ tablespoons honey
1 teaspoon Aleppo pepper
1½ teaspoons kosher salt
½ teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon freshly ground black pepper
for the Tzatziki
1 cup Maple Hill 100% Grassfed Organic Whole Milk Greek Yogurt
¼ cup chopped fresh dill
1 tablespoon fresh lemon juice
½ garlic clove, minced
½ teaspoon kosher salt, plus more to taste
To Serve
6 Medjool dates, pitted and sliced
¼ cup hazelnuts, toasted and roughly chopped
Chopped fresh dill
Flaky sea salt
Extra-virgin olive oil
method
Make the parsnips: Preheat the oven to 450°F.
In a large bowl, combine the parsnips, olive oil, honey, Aleppo pepper, kosher salt, coriander, turmeric, and black pepper. Toss thoroughly to coat. Spread the mixture on a baking sheet and roast until tender and golden, about 25 minutes. Set aside.
Make the tzatziki: In a medium bowl, whisk together the yogurt, dill, lemon juice, garlic, and kosher salt. Taste and adjust for seasoning.
To serve: Evenly spread the tzatziki on a serving platter. Place the warm parsnips on top and garnish with the dates, hazelnuts, and a sprinkle of dill and sea salt. Finish with a drizzle of extra-virgin olive oil.
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Recipe excerpted from Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day. Copyright © 2020 by Eden Grinshpan. Photographs copyright © 2020 by Aubrie Pick. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.