Parsnip Fries
Fall is here, and so is your new favorite vegetable BFF, the parsnip.
This ain’t your Grandma’s parsnip recipe.
We are all well aware of the sweet potato and the regular potato fry, but what about the parsnip fry? I didn’t truly discover the parsnip until I moved to LA when a roommate introduced me to them, years ago. I laughed at her when she started eating them raw straight from the fridge.
I had always thought of the parsnip as the carrot’s sad sister, but later I discovered that parsnips were in fact the cooler of the two. Parsnips are the hippie sister that went to Berkeley and grew up to start an organic farm and teaches children how to grow plants and play music. YEAH.
I misjudged them. I under appreciated them. Dear parsnips, I’m so sorry.
Parsnips kind of look like carrots, but they have a nuttier flavor instead of carrot’s fruity notes. And guys, they are FREAKING DELICIOUS.
Roasting parsnips brings to life their sweet flavors with earthy tones. I love ‘em dipped in hummus, stuffed inside my tacos, or eaten straight off the pan. This easy side dish (or main!) yields to a caramelized, crunchy exterior with a creamy, soft inside. And the best part? They take no more than 40 minutes.
So, say hello to your new favorite autumnal side dish, and don’t judge the parsnip like I so foolishly did.
Parsnip Fries
Ingredients
About 1/4 cup oil (I used avocado, but you can use coconut, olive, or sesame oil)
2 large parsnips, washed and scrubbed
Salt and pepper to taste
Step #3, cut the parsnips in half width-wise.
Instructions
Set oven to 400°F and set a rack in the middle to top section of the oven.
Wash and scrub your parsnips. Dry them off with a clean kitchen towel.
To make the fry shapes, cut each parsnip in half width-wise, like in the photo to the left.
Cut the parsnip length wise, until you get the shape of fries. I like to keep my fry width to about .5”.
Lay them out onto a baking tray. Pour oil atop fries. Using your hands, toss the parsnips until they are covered in an even oil coating.
Space out the fries so that they aren’t cluttered or touching. The key to crispy roasted vegetables is giving them plenty of space. If they’re cluttered, use 2 baking trays or bake them in sets. You want give them their space, just like me on my period.
Pop them into the oven and set a timer for 15 minutes. The less fries you have on your sheet, the less time they’ll need.
After 15 minutes, jostle them with a spatula so they get evenly browned. Continue baking them for an additional 15 minutes. Then, check on them. They should be a nice, golden brown with a crisped edge. If not, pop them in for another 8-10 minutes.
Your fries are ready. Enjoy immediately - and save any leftovers. Just re-fry them on a cast iron skillet before enjoying again the next day to get them crispy again.
