Baked parsnips and carrots with rosemary
#100daysofcooking, Recipes

Day 18: A carrot-and-parsnip approach to eating “fries”


Baked Parsnip Fries


In last summer’s garden, I planted Rainbow Blend carrot seeds, which delivered on a  promise to produce red, purple, white and orange carrots. When I’d go out to pull some for dinner, I would find the white ones yanked out and discarded between the rows.

I blamed the dog. (Charlie is an enthusiastic Labrador and proficient gardener, who will carefully pull a carrot, then dash off to eat it.)

Parsnips and carrots: same but different?
Parsnips and carrots: easy to get confused

But it wasn’t the dog. It was the husband. Dan was on the way to the doghouse when he confessed: “I thought they were parsnips.”

This is a true story.

That is how much Dan dislikes parsnips.

So while the parnips can’t properly be labelled kitchen castoffs (I did buy them only a few weeks ago), they are certainly unequally loved. With Dan at work tonight, they get star billing on the menu, using this Epicurious recipe for parsnip “fries.”

For the record, no one is going to mistake baked parsnips for fries, but this is a lovely way to prepare both parsnips and carrots. (And feel free to cook a mixture — I did!)

Kitchen castoffs used

Parsnips, as well as the last of the fresh rosemary bought at Christmas

This is how we did it

Ingredients

  • Parsnips, or mix of parsnips and carrots (I used 3 parsnips and 2 carrots)
  • 1 tbsp chopped rosemary, plus a few sprigs
  • 1 large garlic clove, chopped
  • 3 tbsp olive oil
  • Salt and pepper
  • 1/2 tsp ground or whole cumin seeds
Prepping to make baked parsnips and carrots with rosemary
Prepping to make baked parsnips and carrots with rosemary

Method

Heat oven to 450 degrees.

Peel the parsnips / carrots, cut into sticks. Try to keep the sizes close so they cook evenly. Thinner is a bit better if you like the outsides to get chewy and the insides tender.

Combine the vegetables, chopped rosemary, garlic and oil in a baking dish. Spread into a single layer, then add salt and pepper and the rosemary sprigs.

Roast about 15 minutes, then turn (I usually add a little more salt here) and roast for another 15 or so. The outsides will start to get crispy, so be careful they don’t burn. I like mine quite cooked so will often bring the cooking time up to 40 minutes total.


Wondering what the “Kitchen Castoff” reference is all about? Here’s the explainer describing my 100-day project

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