You guys. These fries. They are both candy and potato chip addiction level. Maybe you’ve had parsnips before and you think, “nah, not my thing.” But then you have these parsnips, and you’re immediately, “these are crack, I need all the parsnips.” Because while a parsnip purée is lovely and all, this is hands down the best way to enjoy this decadently sweet root vegetable.
Preheat the oven to 400. Start with 3 or preferably 4 large parsnips. More if you’re serving a party. After peeling them, slice them into french fry sized pieces. I like them on the petite side, rather than steak fry size. Lay them onto a parchment (or silpat) lined baking sheet and drizzle with olive oil. I actually used avocado oil this time. Either will do. Sprinkle with salt and pepper.
Roast for 20 minutes and then pull them out and flip/shuffle them around. Ideally, all the fries get a little brown and crunchy on the edges. Roast for another 15-20 minutes, depending on how thick you cut them.
When they look pretty perfect pull them out and drizzle them with a truffle olive oil, like this one. Don’t be shy. That flavor is to die for.
And then of course, for presentation, and a little nutritional kick, finish them off with finely chopped parsley. Throw some bleu cheese or goat cheese crumbles in there if you’re feeling really indulgent.
These babies are sweet like candy, but sneakily savory at the same time. They will disappear quickly, so you might just want to double the batch. This is what I prepared for an afternoon snack today when Deven got home and as predicted, he devoured what I left after cutting myself off!
These would make a lovely side dish to almost any holiday table. I envision them cozying up next to a roast leg of lamb or prime rib. Just try not to start snacking on them until all the food is ready, because they may never make it to the table if you do!