Parsnips with Gorgonzola
- Vegetable recipes
- Gluten free
- Peanut free
- Vegetarian
The sweetness of parsnips is enhanced by the piquant taste of Gorgonzola cheese. Serve this dish as an appetizer, lunch or supper with a loaf of crusty bread and a green salad dressed with a tart vinaigrette.
Ingredients
- 6 parsnips (2 lb/1 kg), peeled
- 2 tbsp (30 mL) butter
- 2 green onions, finely chopped
- 7 oz (200 g) Gorgonzola cheese
- 1/4 tsp (1 mL) black pepper
Preparation
In large pot of boiling salted water, cook whole parsnips in salted water until tender, about 20 minutes. Drain; halve lengthwise. In large skillet, melt butter over medium-high heat; cook parsnips until lightly browned on both sides, 5 to 8 minutes.
In lightly greased baking dish large enough to fit parsnips snugly, arrange parsnips, cut sides up; sprinkle onions over top. Break up cheese and distribute evenly over parsnips; sprinkle with pepper. Bake in 500F/260C oven until cheese is very lightly browned, 10 to 12 minutes.
Makes 4 main-course or 6 appetizer servings.
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