Parsnip, Sweet Potato & Apple bake

This is super-tasty as a main dish when you’re on a fruit-and-veggie fast, or as a side dish alongside pork roast, steak or chicken cutlets when you’re not.

I tried it in the crockpot (2.5 hours on high) and I think it worked ok? I was worried it would burn or something; but sure enough, the vegetables produced their own moisture and of course nothing evaporates out of a crock pot. But I used shallot instead of onion which gave it more bite than sweetness. I also used local Fuji apples that fell apart and became mush, other than the skins. Better for baking are varieties like braeburn, gala, honeycrisp, pink lady, granny smith …

4 medium parsnips
1 honey crisp apple
1 medium sweet potato
1/2 a small sweet onion, coarsely chopped (don’t substitute shallot; it’s flavor is too sharp)
2 cloves garlic
1 T olive oil
salt & pepper

TLDR: Chop all the veggies into bite-sized pieces, mince the garlic and combine with the olive oil and seasoning. Roast at high heat until done.

To prepare the parsnips, peel them and then cut them in half crosswise, so you separate the bulbous end from the skinnier part of the root. Remove the core from the bulbous end. It’s very tough, and not at all tasty in your dish! Chop all the parsnips into bite-sized pieces.

Core the apple and peel the sweet potato (or leave the skin on if you prefer); chop both into bite-sized pieces. Combine in a plastic bag with the parsnips, onions, garlic, olive oil and salt and pepper.

Pour mixture into a baking dish and roast, covered, at 450 degrees for 30 – 50 minutes, until soft. (The smaller you chopped your pieces, the sooner it will be ready!)

Leave a Comment