The parsnip looks like a white, overgrown carrot. It is sweet with a texture like a sweet potato and can be eaten raw or cooked. They are wonderful in soups and stews as well as roasted or mashed like potatoes. Because of its starchy nature, the parsnip can easily stand-in for potatoes in meal planning. Parsnips are high in fiber, potassium, Vitamin C and Folate.
Parsnip Fries
2 lb parsnips
2 Tb olive oil
salt and pepper
1.Preheat oven to 450.
Cut tops off parsnips. Cut in half crosswise. Top section will be larger than bottom half. Cut top section into quarters and bottom section in half. This will ensure that the fries are similar sizes for even baking.
2. On two baking sheets, toss parsnips with oil; season with salt and pepper. You can experiement with other seasoning if you like. Spread in a single layer.
3. Roast until tender about 25 to 30 minutes, tossing parsnips halfway through baking time.
Yeah, and if you steam and puree them, they will make fnatastic baby food!