Parsnip

PARSNIP

Parsnips are the underachievers of the vegetable world. They take all season in the soil, waiting for the first frost to turn sweet. As you can probably tell by the family resemblance, parsnips are related to carrots, but pack more punch. They tend to turn sweeter when they are cooked, but they can be eaten raw. They are very high in potassium and fiber.   
 
QUICK IDEAS: chop and boil with potatoes before mashing. roast in the oven with other roots; shave into a salad
Parsnip or Celeriac Oven Fries: serves 4
From Farm-Fresh and Fast

1 lb parsnips and/or celeriac

3 tbsp olive oil

Salt and ground black pepper to taste

1-2 tsp other seasonings as desired (minced garlic, chili powder, dried herbs)

 

Directions:

1) Preheat oven to 375 degrees F.

2) Trim the ends of the parsnips or peel the celeriac and cut into uniform wedges. Place in a bowl and drizzle with olive oil, tossing to coat each piece. Sprinkle with salt and pepper and mix in the other seasonings you've chosen.

3) Spread the vegetables in a single layer on a baking sheet. Bake for 45-60 minutes, turning over each piece after 20-30 minutes. When finished, the edges of the fries should be starting to brown.