Monday, November 23, 2009

Parsnip Fries with Thyme and Lemon

Not only had I never eaten a parsnip until about 5 years ago, I'm certain I had a hard time even identifying them amongst all the produce in the grocery store. Originally I had them in a stew and it was definitely not love at first bite. They sort of laid there in the broth, beige and flavorless.

One thing I've learned over the years is that my preferred method for preparing most vegetables is to roast them. The heat of the oven transforms many humble vegetables into something pretty magical much in the same way that grilling does.

These parsnip fries are one of my favorite side dishes although admittedly, after I made them for this post, I just sat down and ate the whole batch on their own for lunch. I also stirred a little lemon juice into some mayonnaise and dipped the fries into it, which--yum. The herbal spiciness of the thyme really compliments the parsnip flavor, and the counterpoint of the tart zest livens them up considerably.

For 2 servings:

  • 2 parsnips
  • 1½ tablespoons olive oil
  • 5 sprigs fresh thyme
  • Kosher salt
  • Zest of half a lemon

Heat the oven to 375 degrees. Peel the parsnips and trim each end. Cut the parsnips into half-inch thick slices. Place them on a baking sheet and toss with the olive oil, thyme and a generous pinch of kosher salt so that they are evenly coated. Put the baking sheet in the lower third of the oven.

After 10 minutes, toss the parsnips. Return to the oven for 10 minutes more. Toss again and place in the oven for an additional 5 minutes or until they are golden brown all over.

Remove the thyme stems and discard. Taste, and season with more salt if needed. Sprinkle with the lemon zest and serve immediately.

2 comments:

Alita said...

yum! I agree - roasting vegetables is amazing! The girls would LOVE these, they are going on our menu next week!

Eric M said...

Agreed. These look awesome.

Burt and I had A Crafty Lass weekend; we made two dishes from your blog that were both delish!