Sunday, April 24, 2011

Parsnip fries

Parsnips are unfamiliar to a lot of people, but they look like big white carrots and taste like a cross between a carrot and a potato. That is, good.

Peel, slice into sticks, coat with a little olive oil, and roast at 400 until done, maybe 15-20 minutes. These are excellent mixed with regular potato or sweet potato fries, or even by themselves. Serve with a Sriracha aioli (1/2 mayo, 1/2 Sriracha, mixed).

1 comment:

  1. This is the weirdest thing. My boyfriend and I have made this EXACT thing twice before (once being last night.) From the method to the Sriracha mayo, literally exactly the same. I don't remember seeing the recipe anywhere; I totally thought we had just made it up! Great minds?

    PS Love the blog! Stumbled on it a few weeks ago, and have really been enjoying a fellow Bostonian's take on eating fresh and cheap! Keep up the good work.