Oven-Roasted Parsnips with Hazelnut Picada
Note: This recipe is a modified version from the cookbook Gjelina. My recipe is Whole30, gluten-free, and paleo.
- 1 lb parsnips, peeled and cut into 1/4 to 1/2 inch thick irregular sticks
- 2 Tbsp olive oil
- Kosher salt
- Freshly ground black pepper
- Juice of 1/2 lemon
- Flaky sea salt
- 1/2 cup hazelnuts, roughly chopped
- 1/4 cup or more of chopped, fresh flat-leaf parsley
- 1 Tbsp or more oil from Garlic Confit
- 1/2 tsp finely grated lemon zest
Toast the hazelnuts over medium heat in a small, dry frying pan. About 3 minutes or until fragrant.
In a food processor (you can also use a mortar with a pestle), combine hazelnuts, parsley, garlic oil, and lemon zest. Then process until you have a rough paste. Set aside until ready to use.
Toss the parsnips and the olive oil in a medium-sized bowl and season with kosher salt and pepper. Heat a large, dry frying pan over medium-high heat. Once it’s hot, transfer the parsnips to the pan and cook until beginning to brown, or about 5 minutes. Transfer the pan to the oven and roast until tender and well browned, moving the parsnips around a couple of time to brown all sides, about 15 minutes. If needed to finish off and caramelize more, return the pan to the stovetop and cook on high heat, pulling each one out as it is done.
Place parsnips on a serving platter and squeeze lemon juice all over. Then scatter the hazelnut picada on top. If necessary, season with sea salt and serve hot.