Monday, August 20, 2012

Parsnip Fries

After making my goulash soup (recipe to come), I had some leftover parsnips I had to cook.  It popped in my head that I had to roast them, so one night I julienned them and stuck them in the toaster oven.  My hubby was impressed and said they were like "fries."  So the parsnip fries were born!

parsnips - julienned
granulated garlic
cayenne or hot paprika (optional)
olive oil

Julienne your parsnips, which means cut them into cute little matchstick shapes (but slightly bigger than a match stick; you can google and see a video if it's confusing).  Put them in a ziplock bag and toss in olive oil until they're all coated.  Spread out on your pan (hopefully you're putting a silpat under these); dust with salt, garlic, and paprika.  Put into a 425 degree oven (I use a convection toaster oven) for 15 - 25 minutes.

I like mine cooked well so they dry out a touch so I go for about 25 but the ends get a little burnt which I really like.  I also like to shake them about every 5 minutes and turn the pan if the back ones are cooking too fast.  Dave says they get too "parsnipy" tasting if you don't use enough olive oil.  


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