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Swap potatoes for parsnips

Meghan Pembleton Special for The Republic Jan. 25, 2006 12:00 AM

Tired of potatoes? Give parsnips a try. They look like white carrots but taste more like sweet potatoes. For a cozy winter supper, try pairing roasted carrots and parsnips with a supermarket rotisserie chicken or packaged pot roast.

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Roasted Carrots and Parsnips

Adapted from The Culinary Institute of America's Gourmet Meals in Minutes Jan. 25, 2006 12:00 AM

4 parsnips 5 carrots 3 tablespoons olive oil 1 teaspoon salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste 2 teaspoons fresh rosemary, chopped, or 1/2 teaspoon dried, crumbled

Preheat oven to 350 degrees. Peel the parsnips and carrots. Cut them into chunky pieces roughly 2 inches long and 3/4-inch thick. All the pieces should be of uniform size and shape (so they cook in the same amount of time).

Toss the parsnips and carrots with the oil, salt, pepper and rosemary in a large bowl. Spread in a large, shallow baking pan. Roast in the lower third of the oven until tender, 30 to 35 minutes.

Makes 6 servings.

Approximate values per serving: 201 calories, 7 g fat, 0 cholesterol, 2 g protein, 34 g carbohydrates, 9 g fiber, 392 mg sodium, 31 percent calories from fat.