This is an easy and delicious way to eat larger parsnips that may be a bit woody at their core. Or, use whole smaller parsnips, if you wish. Just a word to the wise: these puppies are addicting. Something about the slightly sweet flavor, combined with the salt and smoked paprika… omg.
Here are some variations on the basic recipe:
You can bake or pan-fry the fries.
You are going to coat the fries in some kind of oil. Some folks prefer a healthy vegetable oil like coconut, olive or grapeseed (avoid canola). Other folks prefer melted butter. Personally, we like a blend of olive oil and ghee.
- Some folks tenderize the parsnips by first boiling them in salt water for 5-10 minutes or so. We don’t think that’s necessary, especially if the fries are thinly cut. If you do tenderize them first, it reduces the baking or pan-frying time.
3 large parsnips, more if they are small
3-6 tablespoon healthy organic vegetable oil, butter or ghee
1 teaspoon smoked paprika, or more, to taste
1 teaspoon sea salt
- Wash vegetables, peel (optional). Cut off ends, since length-wise, removing any woody core, and cut into fries-sized strips.
- Prepare your oil source for coating, melting any butter or ghee
- Coat parsnips in 3 TBLS oil, sea salt and smoked paprika.
- Bake or pan-fry.
- Preheat oven to 375 degrees.
- Place parsnip fries on baking sheet and bake for 25 minutes.
- Remove from oven, toss fries, turn oven up to 500 degrees then bake for 10 more minutes. (If you choose to pre-tenderize, place in salted boiling water for 5 min, drain, skip step 2.)
- Heat remaining oil/butter/ghee in pan
- Sautee fries on medium to medium-high heat for 10-15 minutes, tossing occasionally (If you choose to pre-tenderize, place in salted boiling water for 5 min, drain, pan-fry about 5 minutes.)
Why we love our heirloom Lancer parsnips:
Delicately flavored, gloriously sweet and a powerhouse of nutrients, all wrapped in an easy-to-grow root crop that overwinters well in cold, northern climates. It basically grows itself. Plant it in the summer, mulch it in the fall, harvest in the spring. Eat. Repeat.
Leave one or two in the ground, and it will flower and seed the second summer, giving you a life-time supply of seeds. Let the seeds fall, and you have volunteers!