¼ cup raw hazelnuts
6-10 medium parsnips
2 tablespoons olive oil
Preheat oven to 350˚ F. Toast hazelnuts on a baking sheet for 12-15 minutes, until skins are blistered. Remove from oven and wrap into little ball with a thin towel, letting them steam for a minute or two. When cool, rub with the towel to remove skins. Chop roughly and set aside.
Meanwhile, raise the oven temperature to 450˚ F. Peel parsnips and chop into approximately 2” by 1” pieces. Toss with olive oil to coat and sprinkle with salt and pepper. Lay out on baking sheet and roast for 25 minutes, until soft and golden brown.
Serve with a squeeze of lemon and olive oil. This dish works warm and at room temperature.
This piece also appears in our May print edition.