I surrender to you
Warm golden nuggets of joy
Your salty-sweet persona defies satiation
Mouthful after mouthful
Consumer and consumed blend together
As your hold on me tightens.
I am not fooled by your crispy exterior
Your blackened edges
The parts of you that seem imperfect
I’ve tasted your insides and there’s no going back.
-Rumi (After I gave him one of these parsnips)
Okay, sorry everyone. I’m getting over a cold and it’s making me just a bit loopy. What do we think – better or worse than my carrot pasta inspired ode to Elizabeth Barrett Browning? Should I quite blogging and start a poetry satire company? Granted, the language is a bit modern for Rumi, I guess. Maybe it was actually Neruda who wrote this – I could have gotten confused.
So anyway, these miso crusted parsnips are really good. Miso has been missing from my diet for several years, since I had to remove rice temporarily a little ways back. Thankfully, in the past year or so, I’ve been able to eat it again and haven’t turned back. I’ve been putting it on everything! As soon as the parsnips made it into my shopping cart, I immediately knew I wanted to coat them in miso and roast them. I also knew I would use coconut oil for a rich, buttery flavor and just a bit of freshly-squeezed orange juice for slight acidity and sweetness.
The result? Well, I have to say I agree with Rumi. Or Neruda. These parsnips are awesome.