LCBO Food & Drink Autumn 2022

SPOTLIGHT ON VEGGIES

CREAMED PEPPERS P. 160

Roasted Parsnips & Mustard Butter I’ve been known to eat these parsnips as a main dish—they’re that good. A few different cooking methods are used to coax outsized flavour from the roots, but the most important is the initial 8 minutes on the stovetop, after which the parsnips should be deeply coloured. Homemade chicken stock is best, but if using broth from a carton opt for one with no salt added.

repeat process once more. Pour chicken stock overtop and slip onto bottom rack of oven. Cook 30 minutes. 4. Meanwhile, combine remaining butter with mustard, honey and horseradish. 5. When parsnips are done, dollop mustard butter over parsnips and return to the oven 5 minutes longer. Toss, sprinkle with parsley and serve.

2. Cut each parsnip into two equal-length pieces. Cut the slender pieces in half and wider pieces into quarters, both along their length. 3. Heat olive oil and 1 tbsp (15 mL) butter in a 12- to 14-inch (30- to 35-cm) ovenproof skillet over medium-high heat. Once foaming, add parsnips and arrange so as many as possible are in contact with the pan. Season with salt and pepper. Let cook undisturbed 4 minutes or until deeply coloured. Give them a stir and

2 lbs (905 g) parsnips, peeled 1 tbsp (15 mL) olive oil 4 tbsp (60 mL) softened butter, divided Salt and freshly ground black pepper 3/4 cup (175 mL) chicken stock 2 tsp (10 mL) grainy mustard 1 tsp (5 mL) honey 1 tsp (5 mL) drained, packed prepared horseradish 2 tbsp (30 mL) chopped parsley

1. Preheat oven to 350°F (177°C).

Serves 8

80 FOOD & DRINK AUTUMN 2022