As a kid, I never liked ketchup, an opinion that wasn't helped by the fact that my brother ate a ketchup-and-peanut-butter sandwich once to gross...
Read MoreHerb Parsnip Fries
http://www.MelJoulwan.com/2015/06/01/herb-parsnip-fries/
Before I joined the Sunrise Farm CSA here in Vermont last summer, I’d never tried parsnips. That seems so shocking now, as I type the words, but it’s true. No parsnips! Now that I’ve enjoyed them puréed — with grassfed ghee and truffle salt — and turned them into crispy, golden-brown Herb Parsnip Fries, I’m not sure how I got by without them. Less starchy than potatoes, less sweet than carrots, they’re similar to both but definitely their own delicious thing.
This recipe is super fast and easy to make, and the result is crispy on the outside, tender on the inside. Honestly, the hardest part is cutting the parsnips into matchsticks. Don’t worry about it too much if your fries are wacky shapes; they’ll still be tasty. Just do your best to cut them into equal thickness so they cook evenly. (Although I have to admit, I like the bits that get really dark brown and crispy, the result of some skinny ends on my fries. I consider those uneven pieces the small up-side to my questionable knife skills.)
Herb Parsnip Fries
Serves 2-4 | Prep 10 minutes | Cook 25 minutes | Whole30 compliant
Ingredients:
1 pound fresh parsnips, peeled
2 teaspoons + 1 teaspoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley leaves
Directions:
1
Preheat oven to 425F. Cut the parsnips into 1/4-inch thick matchsticks. Place in a large mixing bowl and toss with 2 teaspoons olive oil, salt, and pepper. Spread the parsnips in a single layer on a rimmed baking sheet and roast 20 minutes.
2
Flip the fries and increase the heat to 450F. Roast an additional 5 minutes, keeping an eye on the fries to make sure they don’t burn. (Or, like me, let the ends get extra toasty!)
3
Put the fries back in the mixing bowl and toss with the remaining 1 teaspoon olive oil, chives, and parsley. Taste and add more salt, if necessary. Devour immediately.
Worth mentioning: If you have truffle salt handy, it’s a lusciously indulgent addition at the end of cooking. These fries also taste great with Kickass Ketchup or Olive Oil Mayo for dipping. (If you’re the owner of Well Fed 2, I recommend Green Goddess for dipping. SO GOOD!)
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Hi Mel! I imagine you have expanded your parsnip horizons by now.. but just in case you haven’t…. may I recommend garlic mashed parsnips. (I say mashed but usually use my stick blender) The bomb! Especially with pot roasts or braised beef ribs. The perfect vehicle for a good jus. Cheers!