Welcome to the easiest and most versatile recipe you’ll ever…ever…encounter.
In the long, cold winter nights, like everybody else, I long for comfort foods. You know the kind, the ones that exude savory warmth and just make you feel good and safe and warm, from your heart outwards. For me–and believe me when I say I have no idea why–I get the warm-fuzzies from parsnips.
Parsnips are a less-popular cousin of the carrot, and while I enjoy the noble carrot, I have no idea why parsnips take second place. They taste better. You can do more things with them. And their flesh is almost-creamy, so you get a textural treat as well. If parsnips are still in the ground when the first frost hits, they become even sweeter than they are in summer, so yay for winter produce! They weren’t anything I ever ate when I was a kid; I didn’t have my first parsnip until well into my adulthood, but I took to them so fast it’s like I’m making up for lost time. I’ve eaten them practically every way possible; roasted with balsamic glaze, mashed, sauteed…you name it, I’ve tried it. But turning them into oven-roasted fries is my current favorite parnsip incarnation, as it fills both my inner yearnings for yummy parsnips and the “I want to eat my weight in french fries” craving. Here’s what you need:
- 1 lb. parsnips
- Olive oil, enough to coat the parsnips
- Salt and pepper, to taste
Seriously. That is all you need. More on this in a little bit.
Preheat your oven. Remember how I said this was versatile? Well. Are you roasting anything else this evening? Put the parsnips in at that temperature. Depending on the size and thickness at which you slice them, they may take a little more time, or a little less, than the expected 400°, 25-30 minutes, cooking time and temp. For example: we have sliced them thicker, and let them cook in a 450° oven for twenty minutes, turning them once mid-cook-time. In today’s blog, the parsnips were cut super-thin and cooked for exactly 22 minutes at 390° (the spinach and mushroom tart we made for dinner had a very specific temperature, it was kind of funny), and they came out beautifully browned and crispy. (And the tart was OK, but I won’t be blogging about it. Please focus on my beautiful parsnips.) The point is, you can make this recipe work with whatever else you’re roasting.
Often, the core of a parsnip is a little woody. Your first objective once the ‘snip is washed and peeled is to take out that woody core, so cut the parsnip in half. You’ll see a definite line where the core differentiates from the flesh. Carve out the core and start slicing your parsnips into surprisingly addictive ersatz fries.
A few things.
1) If you have a mandoline you’re not terrified of using, that would make the julienning process easier. I do not have a mandoline that doesn’t terrify me. Look at this as an opportunity to improve your knife skills. Slicing them is the hardest part of the entire recipe, and slicing’s not so bad, right?
2) I think thinner is better, in this instance. The parsnips bake up nice and crispy when they’re cut thin, but of course, this is your kitchen so cut the fries as thick or thin as you like.
When you’re done, you’ll have a beautiful pile of parsnips.
Toss them with the oil and your choice of seasonings. I’ve seen them roasted with a wide range of herbs and spices, so if you’re devoted to the idea of adding in more spices, the go for it! You can use thyme, or rosemary, or Aleppo pepper, or chili powder, or Parmesan cheese, and so on, and so on. But I recommend making them relatively au naturel the first time ’round, so you get to experience beautiful parsnips in their inherent radiant beauty. Sometimes, less is more.
Once you’ve herbed and spiced and oiled your ‘snips, lay them out in a single layer on a baking sheet.
Then pop them into your nice hot oven. Turn them once every ten minutes to ensure even cooking and so you can check on them. As I said before, these were in for exactly 22 minutes. We probably could have pulled them at the 20-minute mark, but we gave them a few extra moments to maximize future crunch. When we were done, we had a beautiful pile of gorgeous, totally delicious parsnip fries.
George and I have been known to eat every last bit of parsnip in one sitting; they are THAT good. And they’re best when they’re crispy-fresh, straight out of the oven. Overnight, they tend to soften, though they still taste incredible. We’ve probably made these a dozen times in the past few months, and will make them again and again. Because parsnips.
(Side note: Mom, did you ever imagine, when I was a kid, that I would be such a vegetable junkie? No. Me neither.)