Ugly Produce. Delivered.

 Roasted Parsnips with Fresh Goat Cheese, Pecans, and Pickled Apricots

Photo by EE Berger

Photo by EE Berger

This gorgeous parsnip recipe comes to us from our friend Abra’s new cookbook: Ruffage!

Pickling dried fruit heightens its flavor by introducing a serious tang and a touch of salt. It breathes new life into a pretty standard pantry staple. It works with all dried fruit I’ve tried, though apple chips get weird and soggy. You can also pickle fresh fruit, though this will sometimes soften the flesh to mush, so be gentle with the heat.

I love this with basil, which is increasingly available from year-round growers. If you can’t find good-looking basil, either drizzle with basil oil or use parsley or a mixture of parsley, tarragon, and/or mint.

As a special treat, use code Imperfect2019 on Chroniclebooks.com for 20% off and free ground shipping! Valid through April 30, 2019.

Ingredients

  • 10 parsnips*, ends cut off, peeled and cut into obliques

  • ¼ c olive oil*, plus more for cooking the parsnips

  • ¼ tsp salt, plus more for seasoning

  • Freshly ground black pepper

  • ¼ c apple cider vinegar*

  • 1 Tbsp brown sugar

  • ½ c dried apricots, cut into ¼-inch strips

  • 4 oz fresh goat cheese

  • 1 c pecans, toasted

  • 6 leaves basil, torn

    *Ingredient available to add to your Imperfect box

Instructions

  1. Heat the oven to 400°F. Toss the parsnips with a big glug olive oil, 2 pinches of salt, and 2 grinds of black pepper. Transfer to a baking sheet and roast until the parsnips are tender and golden brown, 35 to 45 minutes.

  2. Heat the vinegar, salt, and brown sugar to boiling. Pour this over the apricots and let them sit for 10 minutes.

  3. Drain the apricots, reserving the liquid for a dressing or making a spritzer with soda water.

  4. Remove the parsnips from the oven, toss the ¼ c olive oil, and let absorb for a couple of minutes. Place on a serving platter, dot with the goat cheese, scatter the pecans and apricots over them, garnish with torn pieces of basil, and serve.

Recipe Notes & Variations

The apricots will keep for weeks, so feel free to scale up and have some on hand for other dishes. Experiment with including other root veggies in this dish, like kohlrabi and carrots!

Excerpted with permission from Ruffage: A Practical Guide to Vegetables by Abra Berens (Chronicle, 2019) Text copyright © 2019 by Abra Berens. Image copyright © by EE Berger.