Parsnips & Prosciutto w/ Hazelnuts

This may sound like an odd combination, but trust me, it works.

Reading an oldie but goodie, Living and Eating cookbook by John Pawson & Annie Bell (long out of print), I got this brilliant idea from them.

They explain the reason this combo works, "is that pigs are fond of parnsips", and they eat root vegetables...so why not?

I promise this is fabulous....and besides, I adore parsnips served any which way, and I am not a pig!

This is wonderful served warm or at room temperature for lunch with some nice Italian wine.  I added the toasted hazelnuts, but pretty much followed the recipe.

It looks pretty on the plate too, which we all need during the winter months.

Parsnips with Prosciutto & Hazelnuts:

1 lb. parsnips, peeled and sliced in half

9 oz. of good quality prosciutto or speck

1 tbsp red wine vinegar

1 tsp Dijon mustard

3 tbsp olive oil

handful of toasted hazelnuts

2 tbsp currants (raisins are ok too)

chopped fresh flat leaf parsley 

sea salt & pepper

Whisk 3 tbsp olive oil with the vinegar and mustard.  Season with sea salt & pepper and set aside.

Roast the parsnips:   Peel and slice the parsnips in half and lay on a baking sheet (line with parchment paper for easy cleanup).   Drizzle w/ olive oil and sprinkle with kosher salt & pepper.    

Roast in a 400F oven for about 20-25 minutes, turning once.

Add the cooked parsnips to a large platter.   Drape 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.   A sprinkle of sea salt to taste before serving.

We loved this simple salad!