On occasion–and more times than I typically care to admit–the inspiration for my cooking, in general, and posts, in particular, generates from utter randomness. Case in point: a silly video (originally posted on Facebook by my friend, and fellow blogger, Julie @ Peanut Butter and Julie) and thick-cut oven fries.
Like many other days, I spent the day divided–hovering over my computer one moment, my stove the next, conjuring and tweaking recipes for one project or another–without any thought of food that might actually be suitable for an evening repast. Fortunately, I took a break to procrastinate and check my Facebook page. It was there I spied a post from Julie. A video post. I clicked. I watched. I laughed to the point of tears. And I found inspiration for dinner.
It all came from a mention of french fries (namely, that they are the devil), which set my mouth watering while simultaneously reminding me that I had had a variety of vegetables in the pantry and refrigerator awaiting transformation.
I love a good french fry, and I can say the following with a (relatively) pure heart: I think parsnip fries–yes, parsnips– can be as good as potato fries.
Parnsnips are pale, white cousins of carrots. Their firm, slightly sweet flavor stands up beautifully to oven-frying, and when you load on some garlic and rosemary, they are out of this world. They are a less starchy option than potatoes, too, and are rich in vitamin C, fiber, folic acid, copper and manganese,
These yummy fries will make you smile, even more so if you begin the meal preparation by watching the hilarious video that inspired it all.
Josh Groban Sings Kanye West Tweets (Watch and laugh; you won’t be sorry)
- 1 lb parsnips, cut into 3-inch long by ¼-inch thick sticks
- 3 to 4 cloves garlic, minced
- ¾ tsp minced fresh rosemary leaves
- ¼ tsp fine sea salt
- ⅛ tsp freshly ground black pepper
- 1 tbsp extra virgin olive oil
- Preheat oven to 400°F. Spray or grease a large rimmed baking sheet,
- In a large bowl, combine parsnips, garlic, rosemary, salt, pepper and oil, tossing to coat. Spread in a single layer on prepared baking sheet.
- Bake in preheated oven for 15 minutes. Gently turn parsnips over and bake for 12 to 17 minutes or until crisp. Serve immediately, sprinkled with parsley.