Early spring roots are packed with nutrients, says naturalist and author “Wildman” Steve Brill, who teaches people how to find and feast on wild plants. He created these recipes featuring roots common to most forest trails. Not into foraging? All three meals are easily prepared with grocery-store substitutes.
Baked Wild Parsnips
A crunchy side dish for soup or pasta.
3 cups wild parsnips, coarsely sliced (substitute: regular parsnips)
2 tbs. vegetable oil
1 tbs. balsamic vinegar
1/2 tsp. thyme
1/2 tsp. rosemary
dash of cayenne hot pepper or
1/4 tsp. black pepper
1/4 tsp. salt
Combine the thyme, rosemary, cayenne, and salt in one zip-top bag. Stash the vegetable oil and vinegar in a plastic container.
Slice the parsnips coarsely. Mix all ingredients together on a plate. Wrap the mixture in aluminum foil, place over hot coals, and bake 15 minutes, turning occasionally. Serves 4.