Crispy Roasted Parsnips

Author

E07D194E-D31E-4D5C-BCFA-C065A7F74C35

Prep Time: 00:00

Recipe Time: 02:00

Temperature : 200F / 93.3C

Ingredients

• 2 cups/450 gm water
• Salt and pepper
• 1/2 teaspoon/3 gm baking soda
• 2 lbs parsnips, peeled and sliced 1/2 in thick on bias
• 2 tablespoons (28 gm) unsalted butter
• 1/2 cup vegetable oil
• 1 oz/28 gm pecorino romano cheese, grated fine (1/2 cup)

Directions

1. Set your Anova Sous Vide Precision Cooker to 200.0ºF / 93.3ºC.
2. Whisk water 1 teaspoon salt and baking soda in bowl until dissolved
3. Add parsnips, water, mixture and butter to 1 gallon zipper freezer bag
4. Seal bag, pressing as much air as possible
5. Place bag in the second one gallon Ziploc freezer bag and seal
6. Gently lower bag into prepared water bath, white bag until Parsons or fully submerged, and then clip top corner of bag decide of water bath container, allowing remaining air bubbles to rise to the top of bag
7. Re-open one corner of zipper, release any remaining air bubbles, and re-sealed bag. Cover and cook for 1 to 1 1/2 hours
8. Adjust oven rack to upper middle position and heat oven to 450°F. Drain parsnips and transfer to bowl. Add oil and 1/2 teaspoon salt and toss to combine. Spread parsnips into even layer on rimmed baking sheet and roast Until crisp and well browned, 40 to 50 minutes, flipping parsnips halfway through roasting. Parsnips will brown faster at edges of pan; transfer to a bowl of brown into quickly. Transfer parsnips to bowl, add pecorino Romano, and gently toss to combine. Season with salt and pepper to taste. Serve