INGREDIENTS
12 cups parsnips, peeled and cut into 1/2” rounds
6 quarts water
3 tablespoons kosher salt
3 tablespoons granulated sugar
¼ pound butter, diced into small pieces
1 teaspoon ground black pepper
Kosher salt to season
1⁄2 cup maple syrup
To Finish
1⁄2 cup sage, chiffonade
1 cup tart apples, julienned
DIRECTIONS
Prepare oven according to Mugnaini’s Medium Roasting Environment, 550– 625˚F.
Combine the parsnips, water, kosher salt and granulated sugar in a pot and bring to a simmer. Cook the parsnips until they are just tender; remove from the water and drain, then lay them out onto a tray to cool.
When the parsnips are cool to handle, crush them with your palm on the counter top and lay them into a roasting pan. Add the butter, black pepper, kosher salt, maple syrup and slide into the oven away from the fire. Roast for 15 – 20 minutes, rotating the pan half way through. You want them to be caramelized but also crispy so take your time while cooking them.
To Finish
Remove from oven when finished and toss with the chopped sage and top with the apples.
