Friday, March 21, 2014

Parsnip fries

One of our current favorite uses of parsnips is to make them into baked fries.  The husband found this recipe for baked parsnip fries
We usually use 1-3 parsnips, depending upon their size, to make the fries for the two of us.

The first few times the husband made these, the garlic burned, so he's taken to using garlic powder instead of garlic.  He also uses cayenne pepper instead of cumin, and doesn't put on the rosemary (our spice garden is under snow).

Peel and cut your parsnips.  Drizzle olive oil and add the spices.  Toss to coat.

Arrange the parsnips on a baking sheet.  We've tried many versions of cooking these.  If you start at 450 degrees and stay there, the fries tend to burn unevenly, even when turned every 10 minutes.  The last time, husband tried 425 degrees for about 35 minutes, which worked better for him.  I've tried starting them roasting at 350 for 15-20 minutes, then taking the temperature higher for the last 10 minutes to brown them.  I prefer this method, as then the parsnips get cooked through, but the fries don't burn.
The photo below is from the husband's trial at 425 degrees.  You can see a few burned ends, but not many.
You can try any of your favorite spices on these fries -- no need to stick to garlic powder and cayenne (especially if you don't like spicy food).

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