Category: Recipes

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Oven-Roasted Parsnips

Oven-Roasted Parsnips

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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs parsnips peeled and julienned
  • 3 tablespoons olive oil
  • 2 pinches cayenne or paprika (to taste)
  • 1/4 teaspoon sea salt or more, to taste
  • 2 cloves garlic peeled and minced
  • Optional: 1 ½ teaspoon rosemary or thyme

Method
 

  1. Position rack in the bottom of the oven, and preheat oven to 450-degrees.
  2. Place parsnips in a large bowl and sprinkle with olive oil, cayenne and sea salt, tossing well to ensure everything is coated well.
  3. Layer parsnips on baking sheet in single layer, and empty the remaining oil mixture on top of them.
  4. Roast 15 minutes in the oven, stirring occasionally.
  5. Remove baking sheet from oven and sprinkle with the garlic and optional rosemary or thyme and roast until well browned, about 15 minutes longer.
  6. Let cool slightly, adjust salt if necessary and serve.

Notes

Serves 4 Adapted from www.recipezaar.com/Oven-Roasted-Parsnips-17407

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Roasted Yams

A delightfully simple and delicious way to prepare yams without using extra sweetening. Serves 4

Roasted Yams

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Ingredients Method Notes

Ingredients
  

  • 2 large yams cut into 1/4 inch thick rounds
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1/4 cup olive oil or melted butter

Method
 

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil OR parchment paper.
  2. Arrange the slices of yams in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil or melted butter over them as evenly as possible.
  3. Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes.

Notes

from www.allrecipes.com

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Home Made Macaroni and Cheese


7 ounces macaroni                                1/4 cup butter

3 tablespoons all-purpose flour          2 cups milk

1 (8 ounce) package cream cheese      1/2 teaspoon salt

1/2 teaspoon black pepper                    2 teaspoons Dijon mustard

2 cups shredded Cheddar cheese        1 cup dry bread crumbs

2 tablespoons butter

 

Preheat oven to 400 degrees F (200 degrees C).

Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.

In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.

Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.