Yield: 2 servings
Active Time: 5 minutes
Total Time: 25 minutes
Ease of preparation: Easy
These oven fry-type sticks won’t get quite as crispy as their potato counterparts, but they’ll be every bit as irresistible.
1 Large parsnip, scrubbed and peeled
1 teaspoon Olive oil
1/4 teaspoon Salt
1. Preheat oven to 400°F. Cover a baking sheet with parchment paper. Cut parsnip into 3-inch long sticks approximately ¼-inch wide.
2. Toss sticks with oil and salt. Spread the sticks out on a rimmed baking sheet in a single layer, leaving space between each stick so they’ll cook evenly. Bake until tender and just starting to brown, turning once half way through, about 20 minutes total.
They’ll get plenty crispy, I promise! I put a bunch of little ones, scrubbed and mostly cut in half lengthwise, on a pan with a little butter on Christmas day, stuck ’em in the oven, then proceeded to forget all about them while we ate dinner. I remembered them as we cleared the table and pulled the pan out of the oven. Everyone, stuffed as they were, gathered round and savored the crispy little buggers–they looked a lot like cremated mice, actually, with stiff little tails. They were really delicious!
— e.
