Tuesday, Jul 22, 2014 11:24 pm est

WSN Recipes: Roasted parsnips with asparagus

Posted on April 15, 2014 | by Lindsay LeBoyer

Lindsay Leboyer for WSN

Take a sun-soaked stroll through the Union Square Greenmarket and you will notice an abundance of seasonal produce. The spring harvest offers an array of delicious fruits and vegetables that may not have been available during the New York winter. While slaving over the oven would be a waste of a warm day, seasonal meals can be prepared quickly and eaten al fresco.

Shopping seasonally can also be budget-friendly, as you will not face the added costs of importing produce from faraway growing regions. Ordinary vegetables often have more varieties, too. Asparagus can be found in green and purple, with April being peak season for both. Purple asparagus, rich in vitamins A and E, is a fun way to add some color to your plate.

Stop at a local grower’s booth and you will find bunches of fresh asparagus stalks for a steal. You might also notice a white, carrot-like vegetable on display. The parsnip is a root vegetable known for its creamy texture and sweet taste. While these cousins of the carrot are typically grown in the fall, they have an even sweeter flavor in the spring after the winter frost has converted their starch to sugar. Unlike carrots, parsnips must be cooked before they can be enjoyed. Roasting them along with asparagus adds a rustic quality that complements this light and tasty spring dish. Add one or two extra parsnips to make this a hearty meal, or simply share it with friends as a healthy side.

 

Ingredients

•    1 large parsnip

•    1 small bunch of purple  asparagus

•    1-2 tablespoons of extra virgin olive oil

•    Fresh herbs

•    Sea salt (optional)

 

Directions

1. Start by preheating your oven to 375 degrees and lining a baking tray with tin foil.

2. Rinse the parsnip and asparagus in cool water, removing any dirt. Using a large knife, chop the parsnip into cubes by slicing horizontally and then halving the resulting chunks.

3. Place the parsnip and asparagus on the baking tray and drizzle with olive oil, being sure to thinly coat each cube and stalk. Sprinkle with sea salt if desired.

4. Once the oven has preheated, place the baking tray inside and let the vegetables begin to roast. After 30 minutes, stir the pieces around to prevent one side from burning. Allow the parsnip to slightly char around the edges for a richer roasted flavor. After another 20 minutes, check the vegetables by piercing them with a fork. The asparagus should be nice and tender while the parsnips should be soft and easily punctured.

5. When ready, remove the baking tray and allow it to cool off for a few minutes.

6. Plate the dish by placing eight to 10 stalks of asparagus on a plate and layering the rest on top with their tips pointing perpendicularly. Toss the parsnip cubes over the bed of asparagus and garnish with fresh herbs such as thyme or rosemary. Pour yourself a drink and toast to spring.

A version of this article appeared in the Tuesday, April 15th print edition. Lindsay Leboyer is a contributing writer. Email her at dining@nyunews.com.

Comments

CLOSE [x]
CLOSE [x]
CLOSE [x]
profile portrait
Felipe De La Hoz

Multimedia Editor | Felipe De La Hoz is a Colombian national studying journalism at the College of Arts and Sciences. Having been born in Colombia and raised in the United States, Mexico and Brazil, Felipe is a trilingual travel aficionado and enjoys working in varied and difficult environments. Apart from his photography, Felipe enjoys investigative reporting and interviews, interviewing the likes of Colombian ex-M-19 guerrilla fighters and controversial politician Jimmy McMillan. He has covered everything from governmental conferences to full-blown riots, as well as portraiture shoots and dining photography. Having worked under Brazilian photojournalists for Reuters and AFP, Felipe hopes to one day work on demanding journalistic projects and contribute to the global news cycle.

AS
Ann Schmidt

News Editor | Ann is a liberal studies sophomore who lived in Florence during her freshman year. She plans on double-majoring in journalism and political science and is always busy. She is constantly making lists and she loves to laugh.

 

DY
Daniel Yeom

Daniel started at the Features desk of WSN last Spring, writing restaurant reviews whilst indulging on free food and consequently getting fat. Last Fall, he was the dining editor, and he this semester he is senior editor. Daniel is in Gallatin (living the dream) studying Food & Travel Narratives, incorporating aspects of Food Studies, Journalism, and Media, Culture, and Communication. He loves food more than life itself.

Hannah Luu

Deputy Multimedia Editor | Hannah Luu is a ridiculously great Deputy Multimedia Editor. She is a sophomore from Northern California. If you think Northern California means San Francisco you might need to closely examine a map. She is passionate about NPR and being half Asian.

CLOSE [x]
  • How to join:

    The Washington Square News holds open weekly budget meetings at its office located at 838 Broadway every Sunday. All are welcome to attend, no matter your background in journalism, writing, or reporting. Specific times for meetings by desk are listed below. If you wish to talk to an editor before you attend, feel free to check out the Staff page.

    NEWS FEATURES MULTIMEDIA SPORTS ARTS OPINION
    5 P.M. 6 P.M. 6 P.M. 6:30 P.M. 6:30 P.M. 7 P.M.

    Applying for an editor position: Applications for editor positions during the fall or spring semesters are available twice each academic year and can be found here when posted. Applications for the Fall 2012 semester are closed, but check back for Spring 2013. Those who wish to apply are urged to publish pieces in the newspaper and contact current editors for shadowing.

    History of the Washington Square News:

    The Washington Square News is the official daily student newspaper of New York University and serves the NYU, Greenwich Village, and East Village communities. Founded as an independent newspaper in 1973, the WSN allows its undergraduate writers and photographers to cover campus and city news and continues to grow its strong body of award-winning journalists and photographers.

  • The WSN has a circulation of about 60,000 and can be found in over a hundred purple bins distributed throughout campus. It is published Monday through Thursday during the fall and spring semesters and online on Friday, with additional special issues published in the summer. The newspaper recently revamped its website during the Fall 2012 semester.

    Like few campus newspapers in the country, the paper is editorially and financially independent from the university and is solely responsible for selling advertisements to fund its production. The WSN, including its senior staff, is run solely by current undergraduate students and the business-division is largely student-operated as well.

    A Board of Directors comprised of alumni, NYU professors and working news media professionals serves as advisors to the paper. Board members have no control in the WSN's editorial policy or newsroom operations. Alumni of the newspaper are established and leading journalists in such news organizations as The New York Times, The Wall Street Journal, NBC news, ABC news, Fox News, and USA Today.

    Next