REUNITED AND IT FEELS SO GOOD!
That’s right, folks. I’ve been out of pocket long enough. I know you thought you could get rid of me, but not even the super flu bug of 2013 could keep me down! (ok, reality is I thought I was going to die…:)
I’m back and ready to talk parsnips. I know you were just dying to discuss these strange, white carrot-looking things.
Truth be told I made this recipe using extra parsnips I had after tossing some in this beef cobbler (swoon), but thought I would try baking them up as fries and tossing on some rosemary and sea salt.
Bada-bing!
And speaking of fries, what kind of fry-lover are you? Do you like your fries extra crispy? Super soggy? A little of both? I’m a soggy girl all the way, but hold the ketchup and ranch please. I’m a purist after all.
Sure, there’s a little work getting the parsnips peeled and cut but once the prep work is done, you’re done! Just toss in olive oil, garlic and seasoning and bake until they’re crisp (or soggy, depending on how you roll).
A fresh take on homemade fries, using earthy and nutritious parsnips!
Ingredients
- 1 pounds parsnips, peeled and cut into 3x1/2" strips
- 1 tablespoon finely chopped rosemary, plus 5 sprigs rosemary
- 1 garlic clove, minced
- 3 tablespoons olive oil
- sea salt
- fresh pepper
- 1/2 teaspoon (or more) ground cumin
Instructions
- Preheat oven to 450.
- Mix parsnips, chopped rosemary, garlic and oil on a large rimmed baking sheet. Season with sea salt and pepper and toss to coat. Spread out in a single layer and scatter rosemary sprigs over.
- Roast 10 minutes, then turn parsnips and roast until parsnips are tender and browned in spots, about 10-15 minutes longer. Crumble leaves from rosemary sprigs over; throw away stems and toss to coat.
- Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper and more cumin (if desired).
Notes
180 calories, 11 grams of fat, 20 grams of carbs
TOTAL: $3.62 or $.90 per serving using my food item costs as outlined in this spreadsheet.
