Thursday, October 24, 2013

Baked Parsnip (or Carrot or Turnip) Fries with Rosemary, posted by Melinda

Baked Parsnips, from Epicurious (photo credit)
Parsnips (Pastinaca sativa) are root vegetables related to carrots but with an even milder, sweet taste. They were even used to sweeten other foods in Europe before cane sugar became available! The ancients grew parsnips (the Romans believed them to be an aphrodisiac!). While they can be eaten raw, most people prefer them cooked, for they sweeten up as they cook. Parsnips are a traditional Sunday-dinner or holiday accompaniment in England, although they also contribute a deep richness to any sort of stew or soup or casserole. (One caution: do NOT handle or eat the shoots, stems, or leaves, as the stem sap can cause a serious allergic skin reaction.) Parsnips are full of nutrition and super delicious--what's not to like?? (Click here for nutritional info.)
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Baked Parsnip Fries with Rosemary
  • 2 & 1/2 lbs parsnips (or carrots or turnips or a combo), peeled & cut into 3" x 1/2" strips
  • 1 tbsp finely chopped fresh rosemary, plus 5 sprigs of rosemary
  • 1 large garlic clove, peeled & minced
  • 3 tbsp olive oil
  • kosher salt & fresh-ground black pepper
  • 1/2 tsp (or more) of ground cumin
Preheat oven to 450 F. Mix parsnips, chopped rosemary, garlic, and oil on a large, rimmed baking sheet. Season with salt & pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over. Roast for 10 min; turn parsnips & roast till parsnips are tender and browned in spots, ~10-15 min longer. Crumble leaves from rosemary sprigs over; discard stems & toss to coat parsnips. Sprinkle cumin over. Season to taste w/ salt, pepper, & more cumin if desired.   (recipe source)  Btw, the readers on just loved this--gave it a 4-forks rating!

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