Roasted Parsnips With Caramel & Sour Cream
★★★★★
PREP TIME
15 minutes
COOK TIME
35 minutes
SERVES
4
Ingredients
1/4 cup plus 1/3 cup
sour cream
2 pounds
parsnips, peeled, ends trimmed
1/2 cup
granulated sugar
Instructions
- Set the 1/4 cup of sour cream on a counter to come to room temperature. (Leave the 1/3 cup of sour cream in the fridge.) Heat the oven to 450°F.
- Cut the parsnips into wedges, about 3- to 4-inches in length, roughly the same thickness. Add to a sheet pan (no need to line). Drizzle with oil, sprinkle with salt, and toss with your hands.
- Roast the parsnips for 20 to 30 minutes, flipping halfway through, until they’re tender inside and caramelized outside.
- While those are in the oven, make the caramel sauce: Add the sugar to a small saucepan with 3 tablespoons of water. Set over medium heat. Cook, not stirring at all, until the sugar starts to turn amber around the edges, 5 to 7 minutes. At this point you can gently swirl the saucepan until the sugar is deep amber all over. Turn off the heat and carefully add the room-temperature sour cream—it’ll hiss and sputter a bit. Add a pinch of salt and stir until smooth. Take off the heat, but leave in the pan to keep warm.
- When the parsnips are done, you can assemble the dessert one of two ways: First, swoosh the 1/3 cup of sour cream on a platter. Scatter the parsnips on top. Drizzle all over with the warm caramel and top with a pinch of salt if you’d like (flaky if you’ve got it). Alternatively, you can divide the sour cream, parsnips, and caramel between 4 plates, finishing each with a few flakes of salt.
