6 to 8
From Donna Deane
1 1/2 pounds baby parsnips, peeled; root ends trimmed
2 tablespoons thyme leaves
1 tablespoon chopped marjoram leaves
3 tablespoons olive oil
Freshly ground white pepper
1. Heat the oven
to 375 degrees. Leave the small parsnips whole, and cut the larger ones in half, so they will be uniform in size and cook evenly.
2. On a shallow baking
tray, toss the parsnips with the thyme, marjoram, olive oil, three-eighths teaspoon salt and white pepper to taste. Place the tray in the oven and roast until parsnips are tender, about 45 minutes.
Each of 8 servings: