Despite dodging Hurricane Joaquin (or did Joaquin dodge us?) there was still a shit ton of rain this past week... so much so our little basement flooded on Tuesday night. Don't worry, we're fine! The apartment is fine and the cats are fine (in fact, they had a blast playing/nesting on the pile of sopping blankets in our hall). But after the place dried out and we picked up some sandbags to prevent future disasters, all we really wanted to do was spend the weekend indoors, sheltering from the rain, playing Settlers, drinking wine, and watching West Wing.
It also seemed like a good opportunity to eat as much fall food as we could fit in our fat little mouths. So my roommate pulled an apple pie out of the freezer, I made a mushroom soup, we drank some pumpkin beer, spiked some apple cider, and I got really excited about parsnips.
I adore roasted parsnips. They're a little peppery, a little nutty, and go perfectly with sweet apples and spicy chorizo. Bring this to a fall potluck or think of it as an alternative side for your Thanksgiving spread? Honestly though, I'll eat this by itself topped with some crumbled goat cheese. Vegetarians can skip the chorizo and add some paprika to the apple sauce.
2 lbs parsnips
2 apples (gala or another sweet variety)
6 oz chorizo
pour of maple syrup
good pour of apple cider vinegar
pinch chili flakes
salt & pepper
Preheat the oven to 400F. Wash and chop the parsnips into 2" sticks. Toss in a baking tray with the maple syrup, olive oil, chili flakes, salt and pepper. Roast in the oven until tender (approx. 50 minutes), stirring half way through.
Peel and dice the apples, shallots, and chorizo. In a saucepan on a medium heat, sauté the shallots in olive oil for 3 - 4 minutes, add the chorizo and the apple. Cook for another 4 - 6 minutes. Add the apple cider vinegar and turn up the heat. When the apples start turning soft and the liquid has reduced, remove from the heat.
Mix the shallot, apple, chorizo sauce with the parsnips. Season with salt and pepper to taste.