Friday

Baked Parsnip Fries with Rosemary and Cumin


 So it turns out that parsnip fries are amazing
Both of us were completely surprised by how unexpectedly delicious they are. 
We had no idea.
We gobbled them up in seconds. No joke.


Here's how you make 'em...

Peel and cut a 2 lb bag of parsnips into wedges, toss with approximately 3 Tbs olive oil, 1 Tbs fresh rosemary and a clove of garlic (minced). Spread them out on a baking sheet and sprinkle with sea salt and fresh black pepper. Roast in a 450 degree oven for 10 minutes. Then turn the fries over, sprinkle with ground cumin, and roast another 10 minutes... until golden brown and crispy at the tips. Again sprinkle with sea salt, black pepper and more fresh rosemary. 
Enjoy!!


*Recipe adapted from Bon Appetit,  March 2012.

5 comments:

  1. I just discovered parsnips, too! They're my new sweet potato french fries! ;)

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  2. Yum! They look delicious - I could eat some of those right now! I love parsnip!

    Sal x

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  3. Lovely photos. We use to eat them like this too, but now they are already over. It's a very seasonal vegetable :)

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  4. These sound interesting I think I need to try them!

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