This is a tasty way to eat the
parsnips I keep getting in
my CSA... partly crisp, partly soft and roasty, totally covered in shredded Parmesan. I added in some carrots for color and served it with
maple-mustard glazed chicken thighs (which were also really good).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYTaegDMRhjwFrCdHcATHDvSozYAmeIsG520o-AHXIS2-g-BO1qLGOhdTKg4iGg8rqk-g57tLkTPXhY5KpBIZKv0p5AbnGzjcehBBJjIgsKynbogd6BhlSnkPTNz2yTk6I9kgvlOFiA/s320/IMG_2982.jpg)
I am ready to be done with these things for the season, though. Bring on the asparagus!