Ingredients
- Main Ingredients:
Instructions
Preheat oven to 425 Fahrenheit.
Cook Royal Blend® rice according to package directions and add 1 tsp kosher salt. In a large mixing bowl combine the parsnip, squash, red onion, leeks, garlic and vegetable oil and season and toss with salt and pepper.
Place in oven and roast for 15-20 minutes or until char develops.
Remove from oven and let cool at room temp for 15 minutes.
In a large mixing bowl, combine roasted vegetables with 1/2 cup ricotta salata, Royal Blend rice, and 1 tblsp of parsley.
Plate in a family style bowl and garnish with remaining ricotta salata and parsley. ENJOY!
About Parsnips
Parsnips (Pastinaca sativa) are a type of root vegetable belonging to the carrot family. They have a long, tapered shape and creamy white flesh with a slightly sweet taste.
Parsnips are now commonly available in supermarkets and grocery stores due to their rising popularity in recent years. Parsnips are often cooked, although they can also be enjoyed raw. To bring out the natural sweetness of parsnips, you can bake, boil, or roast them, just like you do with carrots.
How to Clean and Peel Parsnips
Rinse parsnips thoroughly under cold running water to get rid of any dirt or debris before peeling them. To do so you can use a vegetable brush. Peeling the parsnips is possible after cleaning them. Using a sharp vegetable peeler or paring knife is the simplest way to peel parsnips.
Hold the vegetable peeler in your dominant hand and the bottom end of the parsnip in your less dominant hand.
Peel from top to bottom in long, smooth strokes, moving around the vegetable as you go.
If using a knife, hold the vegetable firmly in place with your non-dominant hand, make a shallow cut straight down one side of the parsnip, and then pull off the skin.
Cut the top and bottom ends using a sharp chef’s knife, then slice or trim the parsnip into your desired size and shape.
Vegetable peelers work best because they remove only the outer layer of the skin without taking too much flesh off the parsnip.
How to Dice Parsnips
A little rectangular or square cut called dicing is roughly 1/2 inch thick and 1/2 inch broad. Diced parsnips work well in stews, braises, or hearty pasta recipes.
Parsnips should be cut lengthwise into quarters by first slicing them in half, then cutting each half into halves.
Cut the parsnips into cubes after bundling them into quarters: Wrap the quarters together.
Change the size of your cuts if you require smaller or larger dice. To ensure even cooking, keep in mind that all the pieces should be the same size.
OTHER MEAL INSPIRATION
Looking to elevate other bowl recipes? Starting with a foundation of your favorite RiceSelect® variety, you can’t go wrong!
