(Step 1: wash and prepare parsnips. Pre-heat oven to 400)
(Step 2. slice into strips and place in foil on baking sheet)
(Step 3: season with olive oil, rosemary and thyme. Pop in oven for 45 mins)
While the parsnips roasted, I prepared the mulling spices and wine
The beauty of mulled wine is you don't need no fancy wine. You're gonna spice it up anyway, so cheap old red will do. I got a $9 Carmenere from the local Chilean wine shop. Num nums!
Mr G had a prepared mulling spice mix, but all you need is cinnamon sticks, cloves and oranges
Ooh, parsnips are done!
(Step4: pull out of oven and eat right out of the foil, European style)
You'll know they're ready when golden. They're like a French fry with a decidedly English and earthen tone. Insanely tasty and perfect for a chilly eve
Mr G wasn't feeling well and was on medicine, so I drank most of the mulled wine (minus his one cup) and let me tell ya, I'm not complaining!
What a perfect Wintry nite of warm nosh and nog