![\"Parsnips](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/03\/Parsnips-with-Prosciutto-Hazelnuts.jpg\")
Parsnips with Prosciutto & Hazelnuts<\/p>\nParsnips with Prosciutto & Hazelnuts<\/p>\n
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1 lb. parsnips, peeled and sliced in half<\/p>\n
9 oz. of good quality prosciutto or speck<\/p>\n
1 T. red wine vinegar<\/p>\n
1 tsp. Dijon mustard<\/p>\n
3 T. olive oil<\/p>\n
handful of toasted hazelnuts<\/p>\n
2 T. currants (raisins are ok too)<\/p>\n
chopped fresh flat leaf parsley<\/p>\n
sea salt & pepper<\/p>\n
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Whisk 3 T. olive oil with the vinegar and mustard.\u00a0 Season with sea salt & pepper and set aside. Roast the parsnips:\u00a0 \u00a0Peel and slice the parsnips in half and lay on a baking sheet (line with parchment paper for easy cleanup).\u00a0 \u00a0Drizzle w\/ olive oil and sprinkle with kosher salt & pepper.\u00a0 Roast in a 400F oven for about 20-25 minutes, turning once. Add the cooked parsnips to a large platter.\u00a0 \u00a0Drape the prosciutto around the parsnips and add the currants. Drizzle some dressing over the salad (you can use the leftover dressing tomorrow or the next day, keep in the fridge). Sprinkle with the toasted, chopped hazelnuts and fresh flat leaf parsley.\u00a0 \u00a0A sprinkle of sea salt to taste before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
Parsnips with Prosciutto & Hazelnuts 1 lb. parsnips, peeled and sliced in half 9 oz. of good quality prosciutto or speck 1 T. red wine vinegar 1 tsp. Dijon mustard 3 T. olive oil handful of toasted hazelnuts 2 T. currants (raisins are ok too) chopped fresh flat leaf parsley sea salt & pepper Whisk 3 T. olive oil with the vinegar and mustard.\u00a0 Season with sea salt & pepper and set aside. Roast the parsnips:\u00a0 \u00a0Peel and…<\/p>\n