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Parsnips

Explore 73 recipes, 3 articles, 9 galleries, 27 videos, and more

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Roast Chicken with Preserved Lemons and Root Vegetables

Ingredients
  • 3/4 cup granulated sugar
  • 12 medium turnips, peeled and halved lengthwise
  • 3 Preserved Lemons
  • 8 fresh thyme sprigs
  • 12 medium carrots, peeled and cut into 1 1/2-inch pieces
  • 1 1/2 cups coarse salt
  • 8 cipollini onions, about 1 1/2 inches in diameter, peeled and root ends trimmed
  • Coarse salt
  • 2 lemons, quartered
  • 4 small parsnips, peeled and cut into 1 1/2-inch pieces
  • 1 cup cracked green olives in brine
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 12 flat-leaf parsley sprigs
  • 3 small rutabagas, peeled and quartered lengthwise
  • 3 tablespoons sliced garlic
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons coarsely chopped fresh thyme
  • 1 tablespoon Tellicherry peppercorns
  • 8 sprigs fresh thyme
  • 18 cloves garlic
  • Coarse salt
  • 10 bay leaves
  • 16 cups ice cubes
  • 1 tablespoon preserved lemon liquid
  • 2 (3 1/2-pound) chickens, trimmed of excess fat
  • 2 tablespoons cold unsalted butter, cut into pieces
  • 2 teaspoons chopped flat-leaf parsley
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Turnip and Parsnip Soup and Roast Chicken Breast

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