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Next time I make it, I will add more olives and a bit more garlic also (I always like a lot of garlic).
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At first I thought the olives were an odd ingredient for this dish, but it ended up complimenting the flavors REALLY well (they were like a little treat everytime you got a piece of one). In sum, I wasn't crazy about this dish and I won't make it again. The carrots would have given the dish a little more flavor. It would also make more sense to replace the parsnips with actual carrots. In fact, the olives should have been kept on the side and eaten separately. Nonetheless, this recipe proved to be very bland even with the olives.
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I was pretty excited about making this recipe because I had never cooked with parsnips. I liked the subtle garlic flavor here and don't think I would tamper with the original recipe. Everything took longer to cook and to carmelize than the 25 minutes indicated but that may have been a quirk of our oven. It turns out that their salty tang was surprisingly just right. Like other reviewers, was skeptical about the olives but I added them, figuring that they could always be nudged aside if they didn't work. I loved the mild garlic flavour (but would increase the # of cloves to 2 or 3). Also, I put the mushrooms in half-way thru the cooking time. I found putting the baking dish on the top rack under the heating element roasted everything perfectly. We don't like olives, so I took a previous reviewer's advice and substituted mushrooms and red onion. but even without them, what could be bad about roasted winter veg? These come out sweet and carmelized and were a hit with my family. I will have to try this recipe with the olives one time. It is a staple for the fall! However, I put the garlic right in with the parsnips and squash