Friday, February 11, 2011

parsnip & carrot "fries"

Looking for a veggie side your kids can pick up? Or, achem, even dip in ketchup (pick your battles, right?)...

Parsnip & Carrot "Fries"
4 servings

1 lb. parsnips and carrots
about 1 Tablespoon extra virgin olive oil
kosher salt
garlic powder
ground black pepper


Preheat oven to 400 degrees. Peel parsnips and carrots, then slice each in half crosswise to separate the thick end and the narrow end. Cut the narrow piece in half or quarters lengthwise and the thick piece in quarters or eighths, depending on the thickness. (Each "fry" should be about 2"to 3" long and 1/2"- to 3/4" thick.) Place the parsnips and carrots on a rimmed baking sheet and drizzle with olive oil then sprinkle with salt, garlic powder and pepper. Shake so they are all covered in a bit of oil and spices. Bake for 15 minutes, then turn each "fry" with togs, and bake again until golden brown and tender, about an additional 10 minutes. Season with more salt and pepper, to taste.



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