I always struggle to muster creativity in these “in-between” seasons.
It’s officially Spring, but the weather has yet to catch up to man’s calendar. I’m very ready to return my winter hat, gloves and sweaters to the closet for another year. Not to mention that I find myself drooling over photos of Spring delicacies like asparagus and peas. However, I must wait. It will be worth the wait, I know.
And, while I wait I will continue to make my way through colder weather classics like dark, leafy greens and root veggies. In my search for inspiration I often look at my own blog. Egocentric? Maybe. Bad memory for things I’ve already made? Most likely.
This, then, brings me to the current recipe.
It’s loosely based on my Roasted Butternut Squash and Apple recipe. Since I was without the winter squash, the bundle of parsnips on the counter seemed like a reasonable swap (which it was indeed).
- 4 parsnips, peeled and diced
- 1 apple, diced
- 1 large bunch braising greens, coarsely chopped
- 1/4 onion, thinly sliced
- 1 clove garlic, minced
- 4 tablespoons, olive oil
- 2 Tablespoons, fresh parsley, minced
- 1 Tablespoon, crushed red pepper
- Salt & pepper, to taste
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl toss the diced parsnips with 1-2 tablespoons of olive oil.
- Spread the coated parsnips onto a rimmed baking sheet and roast in oven for 20 minutes, until fork tender and slightly caramelized. Set aside.
- While the parsnips roast, heat 1 tablespoon of olive oil in a large saute pan over medium heat.
- Add the diced apple and saute for about 10 minutes, until golden. Remove cooked apple from pan and set aside.
- Place saute pan back onto stove, add the remaining olive oil. Over medium heat saute the garlic and onion until the onion becomes translucent.
- Add the braising greens and cook until wilted, about 5 minutes.
- Once the greens are wilted, lower the heat. Add the cooked apple and roasted parsnips.
- Heat until everything is warmed through, about 5 minutes.
- Stir in parsley and crushed red pepper. Season with salt and pepper to taste.
- Serve immediately.
How do you stay inspired in kitchen during these “between-season” situations?