Parsnips + Turkey; Turkish Roasted Parsnips

Ingredients:

Parsley Salad:

• 1 cup (240 ml) parsley leaves
• 2 lemons, zest and juice
• 2 teaspoons (10 ml) olive oil
• 1 teaspoons (5 ml) sumac
• Salt and pepper
• 1 shallot, finely minced

Roasted Parsnips:

• 10 medium to small parsnips, scrubbed and trimmed neatly
• 2-3 tablespoons (30-45 ml) melted butter
• 2 cloves garlic, finely chopped
• 2 hot chillies, seeded and finely chopped
• 1 teaspoon (5 ml) cumin seed
• 2 teaspoons (10 ml) dried oregano

• 18-20 black olives, pitted, chopped
• 2-3 ounces (57-85 g) feta, crumbled

Method:

For the Parsley Salad:

In a bowl, combine the parsley, lemon, olive oil, sumac, and shallot. Season with salt and pepper and massage by hand.

For the Roasted Parsnips:

Preheat oven to 375 F (190 C).

Toss the parsnips with butter, garlic, chilies, cumin, and oregano.

Spread the parsnips onto a lined pan, crowding slightly.

Roast for about 20-25 minutes, until cooked through and starting to brown.

Serve warm with the Parsley Salad. Scatter with the olives and crumble the feta on top.