Recipe Instructions:
1/4 cup plus 1/3 cup sour cream
2 pounds parsnips, peeled, ends trimmed
Vegetable oil
Kosher salt
1/2 cup granulated sugar
Set the 1/4 cup of sour cream on a counter to come to room temperature. (Leave the 1/3 cup of sour cream in the fridge.) Heat the oven to 450°F.
Cut the parsnips into wedges, about 3- to 4-inches in length, roughly the same thickness. Add to a sheet pan (no need to line). Drizzle with oil, sprinkle with salt, and toss with your hands.
Roast the parsnips for 20 to 30 minutes, flipping halfway through, until they’re tender inside and caramelized outside.
While those are in the oven, make the caramel sauce: Add the sugar to a small saucepan with 3 tablespoons of water. Set over medium heat. Cook, not stirring at all, until the sugar starts to turn amber around the edges, 5 to 7 minutes. At this point you can gently swirl the saucepan until the sugar is deep amber all over. Turn off the heat and carefully add the room-temperature sour cream—it’ll hiss and sputter a bit. Add a pinch of salt and stir until smooth. Take off the heat, but leave in the pan to keep warm.
When the parsnips are done, you can assemble the dessert one of two ways: First, swoosh the 1/3 cup of sour cream on a platter. Scatter the parsnips on top. Drizzle all over with the warm caramel and top with a pinch of salt if you’d like (flaky if you’ve got it). Alternatively, you can divide the sour cream, parsnips, and caramel between 4 plates, finishing each with a few flakes of salt.
