A great way to liven up any steamed veggies is with cheese, crunchy nuts and fresh herbs. Take this simple side dish for example: peeled and sliced parsnips are steamed and then tossed with grated Parmesan cheese, chopped fresh sage, and buttery pecans. I arranged the cooked root veggies over some radicchio leaves both for presentation and a slight bitter edge which I love, plus a drizzle of olive oil and sherry vinegar for tang. Instead of sage, feel free to use thyme, rosemary or chives; and instead of pecans, walnuts or even hazelnuts would swap in beautifully.
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Parmesan Parsnips with Sage & Pecans
Ingredients:
- 1 lb. parsnips, peeled and cut into 1/4-inch rounds
- 1/4 cup shredded Parmesan cheese
- 1 Tablespoon chopped, fresh sage
- 1/2 cup pecan pieces
- olive oil
- salt and pepper
- sherry vinegar
- radicchio leaves, for serving
Directions:
- Place the peeled and cut parsnips in a medium saucepan; cover them with water. Bring to a boil and then reduce the heat to medium/simmer. Cook for 5-7 minutes or until the parsnips are tender when pierced with a knife.
- Drain the cooked parsnips and toss with 1 1/2 Tablespoons of olive oil, the sage, pecans and cheese. Season with salt and pepper to taste. Serve over washed and dried radicchio leaves, optional.
Tagged: Parmesan cheese, parsnips, parsnips with Parmesan, pecans, radicchio, root vegetables, sage, sherry vinegar
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