Parsnip and citrus may sound like an unusual combination, but they complement each other beautifully in both taste and texture.
- Preheat the oven to 400°F. Cut the parsnips lengthwise into thin wedges. Peel the clementines and orange, removing the skin and white pith, and cut into thick slices.
- In a medium baking dish, drizzle the parsnips and thyme with the olive oil, toss to combine, and season to taste with salt and pepper. Roast, flipping the parsnips twice, for about 35 minutes or until golden brown and tender.
- Spread the clementine and blood orange slices on a large platter. Arrange the parsnips and thyme on top, drizzle with a little olive oil, and season to taste with salt and pepper. Serve warm or as a cold salad.
Recipes excerpted from 365: A Year of Everyday Cooking & Baking by Meike Peters. Copyright 2019. Published by Prestel.
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