Parsnips, what can be said about this white root vegetable? I admit to having a love/hate relationship them though they are used quite often in this household, usually disguised in stews and soups. It’s a good filler for this kind of dinner, especially when feeding a family of 6 every day. I buy root vegetables for soups every single week. I know if I can’t find anything to cook they’ll bail me out.
Usually, by Thursday I still haven’t used 1/2 of what I bought so to use up whatever’s left in the fridge Thursdays are for soup dinners. As I write this post, there’s beef leg stewing in the oven for the past 4 hours. I managed to use the carrots, celery and leeks. I had parsnips screaming to be used, so I thought of making some baked ‘fries’. I’ve made them a couple of times, and it’s so easy to make and very very yummy. My favourite combo is with honey, but I am trying to mend my ways with the sweeteners. I picked some rosemary from the garden instead. The whole process takes about 30 minutes, and they’re awesome! I recommend making extra because you will likely eat most of them right off the baking tray and you’re going to want a few left to enjoy with your meal. You can add the rosemary before baking or as a garnish after baking like I did and it will surprise you with the warmth and woodiness almost.
The whole process takes about 30 minutes, and they’re awesome! I recommend making extra because you will likely eat most of them right off the baking tray and you’re going to want a few left to enjoy with your meal. You can add the rosemary before baking or as a garnish after baking like I did and it will surprise you with the warmth and woodiness almost.
Baked Parsnip Fries with Rosemary
Prep Time: 10 minutes
Cook Time: 20 minutes
Number of servings: 3
Salt and Pepper to taste
Drizzle of oil coconut or olive oil
Fresh rosemary finely chopped
- Preheat your oven to 190C
- Lined a tray with parchement paper
- Wash, peel and chop the parsnip in thick juliennes
- Season with salt and pepper and a generous drizzle of olive oil.
- Spread the Parsnip sticks out in a single layer on the baking tray. Scatter the chopped rosemary over the parsnips.
- Bake for 20-25 minutes depending on the size of your cuts or till it looks cooked and slightly golden around the edges. Make sure to Flip them halfway
- Remove from oven and serve!
- Garnish with some more fresh rosemary if desired.
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture#everydaycookingwithmira on Instagram so we can see what you come up with.