My encounter with unpopular parsnips….
I had never before encountered a parsnip until last year they suddenly appeared in the Estonian cooking magazine Oma Maitse. It is a wonderful thing about Oma Maitse, that what is available reflects a local and seasonal trend.
Parsnips are closely related to carrots, no surprise considering their appearance, more about parsnips nutritions you can read in our post in heading USEFUL. They are woodier though, with a distinct earthy flavour. They are best when baked, roasted or steamed.
I started thinking if I can turn this vegetable into something to dip in anything far healthier than ketchup!
Absolutely! I have decided to prepare parsnip fries to surprise even a picky eater who would not eat an unpopular veggie.
A lot of people like to pair parsnips with rosemary. Hence, I have come up with my own recipe….
- 3 large parsnips, cut into fries
- crushed fresh rosemary
- salt and pepper to taste
- 1-2 tablespoons olive oil
- 1 baked, steamed, boiled, roasted beetroot
- 1 teaspoon tahini (sesame butter) or cashew paste
- 1 small clove garlic
- sea salt
Peel or just scrub parsnips first and remove any weird tough spots, then cut them into little matchsticks, they will take less time to cook, put in a plastic bag and toss the parsnip fries with the olive oil, sea salt and spices. Spread out on a large, heavy-bottomed baking sheet and bake them in a pre-heated oven at 180C for 15 to 25 minutes or until golden and crispy, turning the fries over every so often.
In the meantime, prepare the sauce by mixing all the ingredients in a blender, blend (to thicken the sauce) until smooth, add some water and oil, if needed.
Enjoy them hot….confidently, without any apologies and guilt. grin emoticon