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.
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.
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).
Toss with olive oil (about 1 tablespoons per 1 large parsnip) and sprinkle with kosher salt.
Roast for 30 to 40 minutes, tossing in the middle, until you get browned edges.
never had parsnips other than the occasional sides as purees…will have to keep this in mind
Wow, what a great idea…would love to try it! Nice pictures as well 🙂
I had parsnip chips once at a restaurant and love it! I have to try this myself!
i don’t think i know what parsnips taste like, but i do believe my introduction to them should be in this manner. is ketchup involved? 🙂
Mmm…. I only started eating parsnips when one of Jacques Pepin’s cookbooks listed it as an ingredient in a root vegetable stew recipe. I was very intrigued and so pleased to find it really does add quite a bit to soups! I will definitely have to try making them as fries! Sounds amazing.
So glad everyone is so open-minded!
Grace, I’ve never had it with ketchup but why not if you like it. I don’t eat my french fries with ketchup. I just like the oil and salt. =)
I don’t think I’ve ever tried parsnips. I’d love to give this a try someday.
These look lovely, I have made parsnip fries before and they were delicious.
It’s kind of ironic. I bought parsnips today for the very first time for a chicken stew. We live in the middle of nowhere and I was happy to find them at the local IGA- Now I see this and I just have to try them! Thanks so much-
Tupper Cooks, it’s destiny. Let me know what you think!
My mom doesn’t like parsnips because she think they’re too starchy, though I buy it from the Union Sq. market once in awhile for variations in stir-fry. They’re so underrated though and your recipe can be applied to other starchy vegetables as well. 🙂
I only had parsnip in creamy soup. I am going to try this to see if my crew is going to like it 🙂
America has ignored the humble parsnip, to its detriment.
Kim, try it in a puree for mom. It’s less starchy after loosened with liquid.
I’m obsessed with parsnips, but had always sauteed or mashed them before. I just made these, they were fabulous, super easy, and didn’t take up another spot on my busy stove top. Thanks!
Thanks Jessica. I’m so glad you enjoyed them!
I love this idea! I can’t say that I’ve made fries out of anything other than potatoes or sweet potatoes.
Found this recipe yesterday and promptly made them. My kids and I LOVED them. So easy!!!!!!!
Summer, how awesome! Even better when we can get the kids in love with good healthy food!
Great, simple recipe! Soooo good! A perfect complement to my “Paleo Burgers”!
This was a HUGE hit with the 10 kids who tried them. They had no idea they were eating a non-potato vegetable. Sorry I forgot to snap a picture. The hardest part was cutting the parsnip!
Yay KBow! That’s fantastic.
Yay! I found a parsnip crisp recipe that does NOT entail frying! What good is having something healthy and then frying it? Anyways, glad I stumbled upon this. Parsnips are on my list of vegetables I should try in the new year. Thanks!
Tried this today and it was amazing. Everyone enjoyed them and polished off 5 parsnips worth of “fries” in a few minutes. The recipe really showcases the greatness of simplicity and allows the flavorful ingredient to take the spotlight without over seasoning. Only suggestion is that the center part of the parsnip was quite rough and was not as soft as the outer pieces. I would suggest removing the extreme center of the parsnip, that way people aren’t stuck with a hard to chew fibrous inside.