Now that I’m back from Bermuda, I’m in a Thanksgiving kind of mood. We are going to the in-laws this year so I won’t be planning the menu or really cooking much for the actual day of. I’m itching to make some deliciously fall Thanksgiving fare. So you’ll have to forgive me as I inundate you with recipes over the next week or so! I’m starting with this sweet potato and parsnip dish. I must say, it instantly became a family favorite. I served it with a clean pot roast I made in the slow cooker. I’ll share that recipe soon too. It was also super yummy.
The parsnip is not an ingredient I have used much. I’m looking forward to incorporating it into our holiday dishes this year. I found a recipe on Simple Bites for Maple-Roasted Sweet Potatoes and Parsnips and have adapted it to the My Clean Kitchen style. I used local honey to add a local flavor to this dish and some locally grown parsnips. Much props to Shaina on Simple Bites – this recipe is amazing.
First, I sliced my sweet potatoes and parsnips. Its important that they are all similar in thickness so they cook evenly. It you don’t trust your knife skills, a mandolin or slicer is perfect for this. It also quicker. Then, I tossed them in olive oil and salt and pepper. In a medium baking dish with tall sides I alternated between parsnips and sweet potato. It took a couple of layers. It can be done in any pattern that suites you. I went around the outside of the dish then filled in the center. Setting the parsnips and sweet potatoes aside, I sauteed the shallots in a little olive oil until they just started to brown and then added the honey and mustard. Then I poured the sweet honey goodness over the sweet potatoes and parsnips and popped them in the oven at 400 degrees F for about 40 minutes.
Local Ingredients: Parsnips purchased at Stuarts Draft Farm Market. I also visited a local store called The Cheese Shop where I found some local honey.
Locally grown Virginia Parsnips
Local honey purchased at The Cheese Shop
Local Turnips, Local Honey, Shallots, Sweet Potatoes, and Mustard
Sliced, Coated in Olive Oil and Ready for the Honey Shallots
Sauteed Shallots, Dijon Mustard and Local Honey
Ready for the Oven
Family Approved! Everyone loved it - I could barely get a picture!
Ingredients
1 1/2-2 Medium Sweet Potatoes, peeled and thinly sliced
3-4 Parsnips, peeled and thinly sliced
4 tablespoons Olive Oil
3-4 Shallots, thinly sliced
2 Garlic Cloves, minced
1/3 cup Local Honey
1-2 tablespoons Dijon Mustard
1/2 teaspoon of sea salt
1/4 teaspoon freshly cracked black pepper
Instructions
- Preheat oven to 400 degrees F.
- Place sweet potatoes and parsnips in a medium bowl. Add 2 tablespoons olive oil, salt, and pepper. Toss to coat evenly.
- Arrange sweet potato and parsnip slices in an alternating pattern in a medium baking dish.
- In a saute pan, add remaining olive oil and saute shallots and garlic until just starting to brown. About 5 minutes.
- Add the honey and dijon mustard to the skillet and stir to combine.
- Pour the honey shallot mixture over sweet potatoes and parsnips.
- Place in the oven and cook for 30-40 minutes, until sweet potatoes and parsnips are fork tender.
- Let stand for 5 minutes.
- Serve hot.
Notes
Be sure the parsnips and sweet potato slices are roughly the same thickness for even cooking. If you don't trust your knife skills or to save time a mandolin is a great tool for even slicing.
[…] This side dish is so incredibly delicious. I really can’t get enough of it! The honey in this dish was such a surprise. Even my very picky mom loved this one. Several of my friends have made this and added carrots which they all say is delicious. It’s also become an new family favorite. Click here for the recipe. […]