Roasted Parsnips w/Other Roots, Garlic Mayo + Sage from Ruffage: A Practical Guide to Vegetables by Abra Berens
Roast the roots, drizzle with the garlic mayo, and garnish with the sage.
Ingredients
- 5 parsnips (1 lb | 455 g)
- 3 sprigs sage, cut into thin slices or fried in oil until golden and crispy
- ¾ cup (1 kg) garlic mayo
- 2 sweet potatoes (1 lb | 455 g)
- 5 sunchokes (½ lb | 230 g)
- 5 carrots (1 lb | 455 g)
- 1 celery root (½ lb | 230 g)
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