As much as I love the concept of being a locavore, you couldn’t possibly get a healthy amount of nutrients during winter in New York as a locavore. So while I try to buy what I can from our local farmer’s market, I can’t live on just apples, potatoes, and parsnips. I do end up eating more of these in winter though. With just about three things available, you can’t afford to not use any one of them, and I realized that a few friends of mine are still not familiar with parsnip.

Roasted Parsnip Fries 2

This is not surprising since it wasn’t until we roasted parsnips in culinary school, that I first tasted parsnips. (I’m not aware of any Chinese foods with parsnips so…) I was amazed by how sweet they were, like starchy carrots with a twisted earthy flavor.

Looking at parsnips, they’re like dirty white carrots, nothing at all enticing. Yet, their flavor is so unique, offering a lot to soups, stocks, and purees. Years later, I have tried many uses of parsnips, but my favorite way is still these simple roasted strips, as unforgettable as a first kiss. I dream about the concentrated sweetness, loving the contrast between the soft chewy middles and the crunchy dark ends.

parsnips 3

The best part is that this technique is so easy to do, I’m too embarrassed to even write a recipe, so here’s just the basic process. This is the perfect way to try parsnips for the first time. I’m getting goosebumps just telling you about it.

Roasted Parsnip Fries

Preheat the oven to 375 degrees F. Peel the parsnips, as you would carrots. Slice into long strips (about 1/3″ thick).

parsnip strips  2

Toss with olive oil (about 1 tablespoons per 1 large parsnip) and sprinkle with kosher salt.

parsnip strips tossed with olive oil

Roast for 30 to 40 minutes, tossing in the middle, until you get browned edges.

Roasted Parsnip Fries 3

posted by jessica at 01:06 PM Filed under Basics, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.