Wednesday, June 19, 2013

Parsnip Fries

This is Matt's last week of school so he's officially getting the summer vibe - you know, wanting to stay up late and drink a few homebrews watching the USA vs. Honduras soccer game at the Baratta Bar. I had to work late last night and don't particularly love watching soccer unless it's the World Cup (yeah, I'm one of those people), but I joined him at the bar anyway with my laptop, dinner and an iced tea.

A 9:00 dinner at the bar watching a soccer game calls for something a little more fun than the usual big salads we've been having lately. Something that requires condiment dipping. Thank goodness I planned ahead of time when making my weekly meals list, knowing we'd have a few rainy nights, and grabbed some parsnips to make fries with.

These are so simple to make and they have a flavor and texture crazily similar to traditional French fries. We ate them alongside some Lightlife soy dogs, sans bun but topped Chicago style with chopped onions, homemade pickles and spicy mustard.

Anything dip-worthy is a good snack in my book.

Parsnip Fries

Serves 2

3 large parsnips
1Tbsp. grapeseed or olive oil
1 tsp. sea salt
1 tsp. smokey paprika

Preheat oven to 425. Peel parsnips and cut into strips about 1/2 inch thick and 3 inches long (the size of a French fry). Toss parsnips with oil, salt and paprika, and spread on a baking sheet in a single layer. Bake for about 15-20 minutes, turning twice while cooking.

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