The Experimental Gourmand's Roasted Parsnips with Bardshar Chutney

Thank you to The Experimental Gourmand for sharing her ideal dishes for Thanksgiving and the Winter Holiday! She writes: "This dish combines the nuttiness of the roasted parsnips with the warm spice of the apple-pear chutney to make a tasty side vegetable."

Serves 4
Prep Time: about 75 minutes (including roasting time)

3 large parsnips, skin on
½ teaspoon olive oil
1 tablespoon SchoolHouse Kitchen® Bardshar Chutney
2 teaspoon unsalted butter
1 pinch salt

Preheat oven to 350 degrees Fahrenheit. Cut parsnips into quarters, toss in olive oil and place skin-side down in shallow roasting pan. After 30 minutes, turn parsnips to cut side down and continue to cook for 25-30 more minutes until completely tender.

Remove tray from oven. Take peel off of parsnips while still warm and cut them into cubes. Gently stir the butter into the parsnips, taking care not to break them up too much. Add the Bardshar Chutney and toss again to coat the vegetables evenly. Add salt. Serve warm.