Peppery Parsnip Fries Recipes

Steps:

• Cut parsnips lengthwise into 2 1/2 x 1/2 inch sticks.
• In a large resealable plastic bag, combine oil, cheese, salt, pepper and nutmeg. Add parsnips, a few sticks at a time, and shake to coat.
• Line two 15x10 inch baking pans with foil; coat the foil with nonstick cooking spray.
• Place parsnips in single layer in pans.
• Bake at 425 degrees for 20-25 minutes or until tender, turning several times.

Steps:

• Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above.
• 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.

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
• In a large bowl, toss together the oil, parsnips, bell peppers and onions. Season with salt and pepper. Spread in an even layer on the prepared baking sheet.
• Bake until the parsnips are browned and cooked through, about 30 minutes. Serve immediately.

Steps:

• Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
• Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.

Steps:

• Preheat oven to 450°F with rack in middle.
• Peel parsnips and quarter lengthwise. (If large, cut lengthwise into eighths and cut out cores.) Toss with 1 tablespoon oil in a large shallow baking pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast, stirring occasionally, while preparing chicken (about 5 minutes).
• Pat chicken dry, then sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then brown skin side of chicken, about 3 minutes.
• Transfer chicken, skin side up, to pan with parsnips, reserving skillet, and roast until chicken is cooked through and parsnips are tender and caramelized, about 20 minutes.
• While chicken roasts, reheat fat in skillet with remaining tablespoon oil, then add vinegar and red-pepper flakes and boil, stirring, 30 seconds. Pour into a cup and keep warm, covered.
• Serve chicken and fries drizzled with spicy vinegar.

Steps:

• Preheat the oven to 425 degrees F.
• Lightly grease a large cookie sheet with olive oil.
• Pare the turnips and cut them into 2 1/2 x 1/2 inch sticks.
• Combine the spices, Parmesan and turnips in a large plastic bag.
• Seal and shake to coat.
• Spread the sticks in a single layer on the prepared pan and brush with a little olive oil.
• Bake for 30-35 minutes, turning once, until spears are tender and golden.
• Serve with or without a sprinkling of lime.