Thursday, December 5, 2013

Getting 'Snippy: Baked Parsnip Fries

I'm slightly obsessed with French fries and turning random vegetables into types of fries.  So last year when I received parsnips for the very first time I thought...let's make this into a fry!  Best idea ever!  Parsnips are pretty interchangeable with potatoes, so they work incredibly well as fries, plus they have that little parsnip umph that gives it something a potato can't.  So if this is your first encounter with parsnips...put a fry on it!

Baked Parsnip Fries

2-4 parsnips, peeled and cut into French fry pieces
3 Tbsp olive oil
Garlic powder, Kosher salt and ground black pepper, to taste (Sprinkle on about 1 Tbsp of fresh rosemary for a fragrant kick!)

Preheat oven to 450 degrees.  Toss parsnips in olive oil and sprinkle with seasonings to evenly coat.  Spread evenly onto a rimmed baking sheet and bake for about 10 minutes.  Turn parsnips to allow to brown on all sides and roast for an additional 10 minutes or until they look nice and golden brown.

Serve with a sriracha mayo dipping sauce (mayo, garlic powder and sriracha all mixed up to taste), or get your hands on some Black Truffle Salt from Spice & Tea Exchange in Old Town and combine that with some mayo, a titch of olive oil and rosemary for a sinfully decadent dip.

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