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Underrated: Parsnips

Hey everyone.  I need to get something off my chest: parsnips get a bad rap.  They are like the brussel sprouts of root vegetables!  But I am here to tell you that parsnips are awesome and you should give them a shot.  Folklore was that if you eat a parsnip in the winter it is poisonous.  Really nothing could be further from the truth.  In fact, because we grow parsnips at such a high altitude and they have been through a frost, they are sweeter than they have ever been in the season.

Check out this recipe:

Parsnips Fries                    


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



Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips.  To cut parsnips: Trim tops and bottoms; peel, and slice in half crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same size (this ensures even cooking).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.

Curtesy of Martha Stewart

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Reader Comments (1)

This is a very interesting recipe. I am not familiar with parsnips but based on the photo they look like carrots. I wonder what does it looks like after the process.

- Dylan

December 7, 2011 | Unregistered CommenterBrochure Printing

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