Wednesday, March 9, 2011
Roasted Parsnip and Carrot Salad
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.