An easy, creamy side of oven-braised parsnips with thyme.
Braising has a way of bringing out the best in certain vegetables. Take parsnips, for example; yes, they’re wonderful roasted in a hot oven where they get all crispy on the outside, but braising them gives them a tender, creamy quality through and through that’s equally glorious.
I think it’s one of the nicest ways to serve parsnips, not to mention it’s pretty convenient around the holidays when you’ve got the oven going practically 24/7 anyhow.
Yes, I said oven; these parsnips are oven-braised which means they practically take care of themselves while you carry on with the rest of the meal.
Sweet and starchy at the same time, parsnips are a nice alternative to carrots or potatoes. You’ll want to choose ones that are slender and not too large as they tend to have a woody core.
It takes just a few minutes to get everything ready to go into the pan before you pop it into the oven; the only real work is peeling them and cutting them into equal-sized pieces so they’ll cook evenly.
A few sprigs of thyme, a pinch of salt and pepper, a swig of good olive oil and they’re ready to go. The parsnips take on a sweet, nutty intensity as they braise in the fragrant olive oil and thyme mixture. Once they’re tender throughout I add a few spoonfuls of yogurt and a handful of shredded sheep’s milk cheese to create a creamy sauce with a little tang and extra nutty, salty quality.
I dare you to make these and not be tempted to finish them all straight out of the pan. I’ve never managed to get them to table without snagging at least a few bites first!
What are some of your favorite holiday sides to make? How do you like to make parsnips?
A creamy side of oven-braised parsnips with pecorino and thyme.
- 1 ½ pounds/670g thin parsnips, trimmed and peeled
- 1 Tablespoon/15ml extra virgin olive oil
- 1/3 cup/78ml of filtered water
- The leaves from about 15-20 sprigs of fresh thyme
- ¾ teaspoon coarse sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup/56g whole milk yogurt (I like a sheep’s milk yogurt here.)
- ¼ cup/25g Pecorino (or another hard salty sheep’s milk cheese like Manchego), finely grated
- Preheat the oven to 400 degrees.
- Slice the parsnips in half and then again in quarters lengthwise to make batons. (Trim the core if the centers are particularly woody.)
- Place the cut parsnips in a shallow baking dish that’s large enough for the vegetables to lie in about one layer. Add the olive oil, water thyme, salt, and black pepper and toss to combine.
- Cover tightly with a lid or foil. Transfer to the oven and cook for 30 minutes until the parsnips are very tender.
- Remove from oven, uncover and let cool for a minute or so before stirring in the yogurt and season again to taste if desired. Sprinkle with grated cheese and serve immediately with a few extra thyme leaves on top.
Gluten-Free, Grain-Free, Vegetarian
Amount Per Serving: Calories: 164Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 346mgCarbohydrates: 30gFiber: 6gSugar: 9gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.