Peel carrots and parsnips; cut in half down the length, then across on the diagonal into ¼-inch thick slices. (The carrots can be prepared a day ahead, but the parsnips...
– 4 medium carrots
– 4 medium parsnips
– 3½ tablespoons extra-virgin olive oil
– ½ teaspoon ground cumin
– 2 teaspoons finely grated lemon zest
– ½ teaspoon salt
– ¼ teaspoon freshly ground black pepper
1. Peel carrots and parsnips; cut in half down the length, then across on the diagonal into ¼-inch thick slices. (The carrots can be prepared a day ahead, but the parsnips should be prepped the day of cooking because they will discolor.)
2. In a large bowl, toss vegetables with the olive oil, cumin, lemon zest, salt and pepper.
Most Read Stories
- Seattle’s income tax on the wealthy is illegal, judge rules
- Analysis: Five reasons the Seahawks waived Dwight Freeney WATCH
- 'I just can’t take these night games': Husky football fans tired of late games, with little notice
- 2 shot at Capitol Hill nightclub in Seattle
- Before losing cancer battle, Ben Cushing inspired Cougars, Huskies to band together VIEW
3. Divide vegetables between two sheets of aluminum foil, each about 2 feet long. Fold the foil over the vegetables and seal the edges by crimping to form an airtight package. Place the packages on a baking sheet.
4. Roast the vegetables in a preheated 450-degree oven 10 minutes. Flip the packages over and continue roasting an additional 10 minutes. To test if the vegetables are done, wrap your forefinger in a towel and press it against the packet. The vegetables should give slightly. If still hard, return to the oven and cook 5 minutes longer. Let the packages rest 5 minutes before cutting through the foil.
Note: The vegetables can be made the morning they will be served. To reheat, transfer to a baking dish and place in a 300-degree oven for about 20 minutes; or heat in a microwave until warm.
From “Le Bernardin Cookbook” by Eric Ripert & Maguy Le Coze.