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8 large carrots, peeled, cut into 1-inch pieces (I used three very large orange beets instead)
Mix carrots, onion, parsnips, garlic, and 1/3 cup oil in large bowl; spread in 15"x10"x1" baking pan. Bake at 450°F for 35 to 40 minutes or until golden brown, stirring occasionally.
Whisk mustard, vinegar, remaining oil, parsley, and chives until blended.
Mix pasta and vegetable mixture in large bowl. Add mustard mixture, tossing gently to coat. Season to taste with salt and pepper. Serve warm.
Poster's Notes:
Will I make this again? You betcha! It says it serves 12; well, that's as a side dish. As a main course I suspect it would normally serve 6, unless I'm one of the diners. I think this'll do two main courses for me!
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
2 large onions, diced
4 parsnips, peeled, cut into 1" chunks
6 cloves garlic, minced (I only had three left so I sprinkled garlic powder in the dressing)
2/3 cup olive oil, divided
1/2 cup Dijon mustard
1/2 cup white balsamic vinegar
1/3 cup chopped fresh parsley (I didn't have fresh so I used dried, 1 tablespoon)
1/4 cup chopped fresh chives (I used to have a chive plant but it's still ice coated so I used two green onions)
1 lb. penne pasta, cooked, drained (I used a 100% whole wheat pasta and it was excellent)
Salt and pepper
I had this for dinner tonight. I don't often get an email with a recipe (this one from Kraft Foods), then jump up and make it right away but it's been cold and snowy and icy and this sounded so very appealing. The trouble was, I've been literally housebound for four days (until Friday my front door wouldn't open and it was this afternoon before my back door opened) so I didn't have all the necessary ingredients. So I made a few substitutions. I'm reproducing the original ingredients, with my substitutions in parentheses.