We have a bumper crop of parsnips this year. We sowed them back in April & they have spent all summer growing, and growing…. and GROWING….. There are some MONSTERS in the parsnip patch. As we have so many, they are kept in the ground over-winter to preserve their sweetness and freshness, but as soon as warmer weather in spring hits they will start to convert their sugars to energy and sprout again so I’ve been getting creative in the kitchen to ensure that we use them all up.
Parsnip monsters can end up being a bit woody in the middle for mash or Sunday roasts, but they are brilliant for making oven fries as they are easy to slice up into long fry shapes. I’ve made these at least once a week over the past month….. So why am I only posting this now you ask? Well, it’s because we keep eating them before I get to arrange them in a photogenic way.
I finally managed to stave off the hunger pangs & greed last week and got the shot. Hooray! And now I have some down time after Christmas I can finally get this recipe from my head onto the blog.
I’m also on the hunt for more parsnip recipes to use up our crop before spring… let me know in the comments if you have a fave that I should try!
Parsnip Oven Fries
- Use one medium size per person. Or 1 GIANT per 2 people
- Smoked Paprika
- Olive Oil
- Preheat the oven to Gas Mark 7/230 C
- Place the sliced parsnips in a single layer on a baking sheet
- Sprinkle olive oil, paprika and salt all over & sort of rub this in so that the parsnips are just slicked with oil and are seasoned all over
- Bake in the oven for around 15 mins, then turn over & turn the heat up to Gas Mark 9/240C for a final blast to caramelise the edges.
- Serve with aioli, extra herbs to garnish or just munch on their own. These make a great accompaniment to my vege chilli too.