With only two other ingredients, this Big Little Recipe is perfect for fall, especially Thanksgiving.
These parsnips are not. Though they start out like any other roasted vegetable—drizzle of oil, pinch of salt, blazing oven—they end up as dessert. It’s a welcome departure from my usual uses for the ingredient .
This is why many roasted vegetable recipes don’t stop at the oil and salt. They throw in savory ingredients—think garlic, anchovies, cheese—to remind us that, despite all the sweetness, this is a savory dish. If you’ve never made caramel sauce before , let’s tackle it together. I’ll walk you through each step in the video above. Adding a splash of water at the start encourages even cooking, and resisting stirring at all costs sidesteps crystallization. As soon as the caramel is almost-but-not-quite as dark as you’d like, cut the heat, stir in sour cream , and pat yourself on the back.
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