Tuesday, March 27, 2012

rosemary parsnip fries

i decided i should probably eat more
vegetables to balance out all the goodies.

this recipe from bon appetit had amazing flavors.

i'd never cooked with parsnips before,
and they definitely have a strong rooty flavor.

if you're not wild about parsnips or veggies in general,
i suggest trying this out with carrots.
i think it would be amazing!!

loved the ease of just baking them up in the oven,
and the rosemary smells coming out of my oven probably
made my next door neighbor think i was harvesting the plant. LOL!

enjoy :)

2 1/2 pounds parsnips or carrots, peeled, cut into about 3x1/2-inch strips
1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 tablespoons olive oil
kosher salt, freshly ground pepper
1/2 teaspoon ground cumin


1. preheat oven to 450 degrees

2. mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet.
season with salt and pepper and toss to coat.
spread out in a single layer. scatter rosemary sprigs over.

3. roast for 10 minutes; turn parsnips and roast until parsnips 
are tender and browned in spots, 10–15 minutes longer.

4. crumble leaves from rosemary sprigs over; discard stems and toss to coat.
sprinkle 1/2 tsp. cumin over. season to taste with salt, pepper, and more cumin, if desired.  

1 comment:

  1. These look wonderful! Parsnips are fun, they are the spicy white carrots of the root veg family! I have put them in crock pot beef roast or stew dishes a few times. They are a bit starchy though, and I have to watch my starches to keep my guts happy, so I love your carrot suggestion! Thanks for sharing these, Christine :)


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