Southern Fried Chicken and the Fixin’s – Part 2

The fixin’s are just as much a part of what makes a meal as the mains are.  The fixin’s I served with my fried chicken were baked beans Baked Beans for the BBQ and some roasted parsnips and carrots.   Everything went together very well to make for a complete Southern meal.  YUM, YUM!

Parnsips are root vegetables and are in the same family as all other root vegetables, like yams, beets, turnips, carrots, rutabagas, onions, garlic, daikon, radishes, ginger, jicama and Jerusalem artichokes.  They are called root vegetables because they grow underground and get their nutrients from the soil.  Parsnips look like white carrots, and though they are similar and are cousins, they are from different families.  Carrots are sweet, and are often eaten raw, whereas parsnips are spicy, with a flavor that is reminiscent of both cinnamon and nutmeg.   Parsnips are not really eaten raw, though I suppose they can be, as long as you are prepared for a very strong spicy flavor and chewy texture.

Parsnips are often used either with carrots or potatoes, but can often be used interchangeably with either carrots or potatoes as well.   I mixed my parsnips with carrots, pearl onions, garlic and herbs then roasted them to perfection.

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Herb Roasted Parsnips and Carrots

1 large parsnip, peeled and cut Asian style or at an angle

2 carrots, peeled and cut Asian style

1 tsp each fresh thyme, fresh oregano and rosemary, chopped fine

salt & pepper to taste

1 TBSP garlic

1/2 cup peeled pearl onions

1/4 cup water

2 TBSP butter

olive oil

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Preheat the oven to 325* F.

Line a baking sheet with aluminum foil.

Mix all the ingredients together, except the water, then pour out on the the foil in a single layer.  Add the water, pouring it evenly over the vegetables.  Cut the butter and randomly place on top of the vegetables.  Then cover tightly with another piece of aluminum foil.

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Bake for about 30 minutes, then remove the foil and let set for about 5 minutes before serving.  All these flavors combined makes for one DELICIOUS meal.  Sweet, with just a hint of spice and everything is very nice.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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