If I were even marginally good at lying, I would begin this post with the sincerest of condolences for my absence, in conjunction with this parsnip recipe as a peace offering.
But alas, I can’t lie for shit. The sole purpose of this post is so that I would have an excuse to make this recipe for the second time this week. Not that a person should need justification for eating 3 pounds of parsnips in 3 days, but hey. Just trying to have my bases covered over here.
If you have Celiac or are following a gluten free diet, you’ve probably thanked the high heavens that you can still eat potatoes. And while the carby spuds are sure to stave off many a gluten-craving, they can get a little old. Parsnips, a fellow root vegetable, are a refreshing, starchy swap – and dare I say upgrade? Slathered in buttery roasted garlic and roasted until charred, you’ll be looking for another reason to make these as soon as the first batch is gone. And I’ll be happy to provide excuses.
PS. Looking for other ways to incorporate parsnips into your diet? This Apple Parsnip Soup should to the trick.
1 head garlic
About 1.5 pounds parsnips, peeled and cut into matchsticks (about 3 inches long and ¼ inch thick)
Few handfuls of fresh flat-leaf Italian parsley, chopped
Preheat oven to 425 degrees. Cut the entire head of garlic in half lengthwise, so all of the cloves are exposed. Place on a sheet of foil, coat with olive oil, and gather up all of the foil so the package is sealed. Roast in oven for 30 minutes.
Remove from oven and open foil so garlic can cool. Once cool to the touch, squeeze each garlic half until all the softened cloves slide out. Mash with a fork until a chunky paste is formed.
Place the parsnip fries in a large bowl. Drizzle liberally with olive oil, and season with salt and pepper. Add ½ to ¾ of roasted garlic paste. Use your hands to evenly coat the fries. Resist urge to lick your hands.
Spread parsnips in an even layer on a foil-lined baking sheet. Bake at 425 degrees for 10-15 minutes until bottoms start to brown and crisp. Flip each fry (be patient/gentle - they may stick a little) and bake for another 10-15 minutes.
Remove from oven and immediately sprinkle with fresh parsley (not optional) and finishing salt (optional). Toss to coat.