This recipe was entered into my recipe contest by Kathy and Carol. It was an *almost* winner – it sounds great (even though, I must admit I have never even tried parsnips) but when I do, this is the recipe I will use!
Buy parsnips that are young and fresh. Older, woody parsnips won’t work on the barbeque as well as in a stew or soup because they won’t get the same chance to â€œboil’ softer.
Wash, peel and trim. Cut strips lengthwise approximately 1/8 inch thick. Gather into a large bowl and coat lightly with olive oil. Add sea salt and fresh ground pepper with a light hand as well. Mix together.
Barbeque at low heat on a grill topper or in a grill wok or grill basket. You can cook straight on the grill if you have good control and can prevent the slices from slipping through the cracks. If not, trying to keep them out of the fire will drive you mad.
Cook for approximately 10 â€“ 15 minutes, turn and rearrange occasionally to get even doneness. When ready they will be golden coloured with brown sear and singe marks and be tender when pierced with a fork.
Makes a unique, healthy and lovely appetizer.
Recipe courtesy of Carol Channen and Kathy Topper.