Sautéed Parsnips with Baby Carrots & Chicken
Try our Sautéed Parsnips with Baby Carrots and Chicken Maryland, a classic combination for the winter months that’ll become a family favourite. Sunday roasts are a tradition that dates back to 15th Century Britain. It’s generally believed that the first Sunday roasts were beef, during the reign of King Henry VII in 1485. His royal guard would sit down to a delicious beef roast every Sunday after church, and it became such a ritual that the guards were affectionately known as “beefeaters” (x). Through the Industrial Age, people started to pop in roasts into the oven before going to church, and come home to what would be for them the best meal of the week.
Parsnips make a perfect, deliciously creamy foil to carrots and roast chicken, especially when it’s cold–but it’s also a delicious quick “Sunday-esque roast” for any season that won’t take quite as much time as an actual roast, if you don’t want to have to deal with quartering or dealing with a whole chicken. The cook time will be fast enough for a weekday, there’s less mess, and you’ll get rave reviews from your family. If you have leftovers, we’ll be surprised–but they’d reheat well for a yummy office lunch the next day or work in a pinch as moreish additions to congee or stews.