|A rare image of wild parsnips running amok|
1 lb. Carrots
1 lb. Parsnips
1 TBSP Honey
2 TBSP Dijon Mustard
3 TBSP Olive Oil
The first thing you're going to need to do is get over the fact that we're cooking root vegetables in late June. Sometimes life throws you curveballs. Sometimes those lifeballs come in the form of a semi-regular box of misshapen produce that you're paying to have delivered to your apartment, and in the weird produce choices that said box has been stocked with this week. You can sit and cry about it, like the family of an assassinated Japanese feudal lord, or you can make something great out of your random box of assorted nonsense. So grab your vegetables, peel them, and get to chopping. Now carrots and parsnips tend to be skinny at one end and fat at the other. Skinny chunks of food cook faster than large chunks of food, and since we want all of our food to finish cooking at the same time we're going to have to deal with that. I like to cut them in half to make them easier to work with, a principle which I apply to many of my culinary and business dealings. Then I halve the skinny ends, and I quarter the fat ends. Once you've finished your root vegetable trigonometry, toss them into a bowl along with a smallish pinch of pepper, a large pinch of salt, and 2 TBSP of your olive oil. Throw that mess on to a baking tray, doing your best to keep it in a single layer, and then toss it in to a 400 degree oven for 1/2 an hour.
|This here is why the rice kingdoms fell|