Monday, October 19, 2015

Parsnip Fries with Sichuan Peppercorns


Parsnip Fries with Turmeric Rice, Baked Maple Smoked Tempeh and Garden Salad


Parsnips don't get the love they deserve, not fully anyway. While available at every supermarket in this country - at least we're assuming - this sweet, pale cousin of the carrot only makes it to the average dinner table a handful of times a year, ours included at Cafe Drake HRV. Now that autumn is upon us and winter not long behind, root vegetables should be claiming again their rightful place in the seasonal kitchen.

Two of the easiest methods of preparing and savoring parsnips are 1) shredded and tossed with a creamy dressing for a surprising slaw and 2) sliced into matchsticks for shoestring oven fries. 

For the latter, here's how we do it: peel about 1 lb. of parsnips, generally three or four average size specimens, and slice into the shape of shoestring fries. Toss the parsnips with 1 1/2 T. olive oil and salt and black pepper to taste. Spread on a baking sheet in an even layer and roast for 10 minutes in a pre-heated 425 degrees F. oven. Flip the fries or just stir or simply shake the pan around, return to the oven and bake an additional 10-15 minutes or until the parsnips are golden and crisp. Immediately sprinkle with up to 2 t. lightly crushed Sichuan peppercorns and a large pinch of ground cumin and enjoy.



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