Tuesday, April 3, 2012

Baked Parsnip Fries with Rosemary

Ever since I finally bit the bullet and used parsnips in a puree, I've found myself seeking them out at the grocery store. Apparently Bon Appetit magazine was thinking the same thing because for the March issue, they have this recipe. I absolutely could not wait to make these and try them out!

 
Baked Parsnip Fries with Rosemary
Source: BonAppetit.com, March 2012
Servings: 4
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Ingredients:
    • 2 1/2 lbs. parsnips, peeled and cut into 3" "fries"
    • 2 cloves garlic, minced
    • 3 tbsp. olive oil
    • 5 sprigs rosemary, plus 1 tbs. chopped
    • 1/2 tsp. ground cumin
    • salt and pepper to taste
Directions:
1. Preheat the oven to 450. Line a large rimmed baking sheet with foil.
2. In a large bowl toss together the parsnips, garlic, oil and chopped rosemary. Spread out the parsnips in a single layer on the prepared baking sheet. Scatter the rosemary sprigs on top.
3. Roast for 10 minutes then turn the parsnips over and roast for another 10-15 minutes or until they are lightly golden.
4. Discard the stems of the rosemary and sprinkle cumin, salt and pepper over the parsnips.

I really love the flavor of all roasted vegetables and this was no exception. I would have never thought to turn parsnips into fries. Tom wasn't a fan of these, mostly because I was rushing and didn't cut them into equal sizes so the doneness of each fry varied.

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