Parsnips with shallots and goat cheese

6 medium parsnips, peeled, quartered lengthwise

² ⁄³ cup olive oil

6 sprigs rosemary

Salt and black pepper

½ oz dried porcini

4 large shallots, peeled

2 tbsp all-purpose flour

Leaves from 10 sprigs thyme

3½ oz goat cheese

Preheat oven to 425. Place parsnips in a roasting pan with 7 tbsp olive oil, rosemary, and a little salt and black pepper. Roast 1 hour, turning parsnips halfway through. In a deep saucepan, bring 1 quart of water to a boil. Add dried porcini, cover with a lid, turn heat very low, and continue cooking for 20 minutes. Cut shallots into thick slices. In a large pan, heat remaining oil. Add shallots and cook over moderate heat until they turn translucent and pale gold. Add flour and continue to cook, stirring regularly, for 3 minutes.

Add porcini and their broth to the shallots a bit at a time, stirring almost continuously. Stir in thyme. Turn up the heat and let the sauce bubble until it’s become a thick gravy, about 5 minutes.