This is a wonderful recipe—the flavors are lovely, the vegetables and stock can be varied without detracting from the flavor, and the left-overs are even more delicious the next day—yet it remains only a special occasion dish for my family because it's very time-consuming to make. As other reviewers have noted, it takes longer for the liquid to reduce than the recipe states, and much MUCH longer for it to roast in the over, however that's not entirely a bad thing; I now roast this recipe covered for one hour, then remove it and toss the vegetables, and roast for another hour uncovered, tossing it once more afte thirty minutes to ensure that none of the vegetables dries out.
My husband is a very picky eater and I love parsnips, so it's nice to have a parsnip dish we can both enjoy, and this dish has been a hit at Thanksgiving for the last two years, so I highly recommend it. However, as I stated above, the prep and cooking time is much longer than the recipe states, so make this dish the night ahead and just warm it up in the over before serving.
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This is a wonderful recipe—the flavors are lovely, the vegetables and stock can be varied...