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Honey and Walnut Parsnip 'Steak'

2 large parsnips (ideally about 12 oz each)

1 tbsp grapeseed oil

1 tsp sugar

2tbsp honey

2 tbsp walnuts, chopped

salt and pepper


Preheat oven to 350 F

Wash parsnips thoroughly.  Scrub clean, rinse and dry.  Square off the parsnip by cutting a small slice on two opposite sides of the wider end so that the parsnips sit flat on the baking sheet which will prevent them from rolling around.

Toss parsnips in a bowl with the oil, and sugar.  Season with salt and pepper.

Lay a piece of parchment paper on a baking sheet.  Place the two parsnips on the baking sheet, arrange in opposite directions, about 6 inches apart.  Cover with another piece of parchment, and another baking sheet.  Weigh down the sheet tray with a heavy cast iron pan and gently place in the oven.

Cook for approximately three hours, until the parsnips are soft and uniformly flattened.  You may occasionally need to adjust the weight as the parsnips cook (if the parsnips seem to be flattening too quickly you may need to remove the added weight).  The parsnips are cooked when they are fork-tender and flat with a golden caramel coloured glaze.

Remove from oven; drizzle with honey and sprinkle with walnuts

Makes 4 servings and pairs well with a Gamay Noir.


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