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Parsnips

I discovered a new vegetable thanks to a random bountiful basket order a few weeks ago. 

Parsnips


I like them! I have now made Parsnip Fries in the oven and stove-fried parsnips with potatoes, carrots, yams, ham and onion. Both with olive oil with some sea salt and pepper to season. Parsnips taste a little like carrots, but have a stronger "spicey" flavor. They smell sweet when they are being cooked/baked. 

Yam, red potato, parsnip, onion, ham


Parsnip Fries

2 1/2 pounds medium parsnips
2 tablespoons olive oil
Coarse salt and ground pepper

Directions
Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above.
On two large rimmed baking sheets, toss parsnips with oil; season with coarse salt and ground pepper. Spread in a single layer.
Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.

I didn't take a picture of the fries. The one year-old, three year-old, husband and I all enjoyed them.


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