2 medium parsnip, cut into 1-inch cubes
2 medium turnip, cut into 1-inch cubes
½tsp. onion powder
1 tsp. garlic powder
½ tsp. paprika
½ tsp. kosher salt
½ tsp. ground turmeric
¼ cup olive oil
Preheat oven to 450 degrees. Line a cookie sheet with parchment paper.
In a large Ziploc bag, combine all spices with olive oil. Add parsnip and turnip to Ziploc bag closing tight, and shake to coat well. Place in a single layer on cookie sheet. Roast uncovered 30-35 minutes, until vegetables are soft. Mix occasionally during cooking process.
About the Author
For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.
