Roasted Parsnip and Carrot Salad

I don't know about you, but by this time of winter in the North West, I'm ready for some sunshine and summer produce.  However, we have at least two more months of root vegetables and kale to contend with- it's time for new flavors! 

Recently, in an endless quest to find new things to do with parsnips, I came across this recipe.  The dish is originally by Maria Helm Sinskey, a chef and winery owner in the Napa Valley.  I genuinely like her food; she respects seasonality and takes advantage of what every time of year has to offer.  Granted, that's a lot easier in California than many other places in the country!   I love this salad for the inherent sweetness of the vegetables; and the beautiful synergy between the curry, pine nuts and currants.

Here is the recipe, which can also be found on the Food & Wine website:

3 pounds slender carrots, halved lengthwise and cut into 2-inch pieces
2 pounds slender parsnips, halved lengthwise and cut into 2-inch pieces
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup pine nuts
3 tablespoons Banyuls vinegar or red wine vinegar
2 teaspoons Madras curry powder
1/4 cup dried currants
2 tablespoons chopped flat-leaf parsley

Preheat the oven to 375°. In a large roasting pan, toss the carrots and parsnips with 1/4 cup of the oil and season with salt and pepper. Roast for 45 minutes, stirring a few times, until tender and lightly caramelized in spots.

Remove from the oven. Spread the pine nuts in a pie plate and toast for 5 minutes, or until golden.

In a bowl, whisk the vinegar and curry powder; whisk in the remaining 1/4 cup of oil. Add the roasted vegetables, pine nuts, currants and parsley; season with salt and pepper and toss well. Serve warm.