Ah, the lowly parsnip, that anemic cousin of the carrot. The parsnip is richer in vitamins and minerals than the carrot, especially potassium. And its a good source of dietary fiber. They are slightly sweet, with a little tang, and roast up wonderfully, like many other root vegetables. Parsnips are a great addition to soups and stews as well, since they become creamy after cooking. Make sure to buy parsnips that feel heavy and solid.
I came across Sprouted Kitchen's recipe for Roasted Parmesan Parsnips in my Google Reader the other day and just had to make them. Roasted parsnips coated in Parmesan? What could be better? These are similar to how I make oven fries, so I'm calling them Parsnip Fries. Mine are very close to Sprouted Kitchen's, but without the fresh herbs and on a smaller scale.
Slightly adapted from Sprouted Kitchen
Serves 2 to 4, depending on how hungry you are.
2 parsnips, peeled and cut into sticks of roughly the same size
1 egg white
1 tsp. dried oregano
1/2 c. grated Parmesan cheese
Salt and pepper
Marinara sauce for dipping
Preheat oven to 425°F and line a baking sheet with foil, sprayed with cooking spray. Beat the egg white until frothy and add the dried oregano. Dip the parsnip sticks in the egg white (do this in batches as necessary), and gently roll in the Parmesan cheese to coat. Arrange parsnip sticks on the baking sheet and sprinkle with salt and pepper. I threw the leftover Parmesan over them too. Bake for about 20 minutes, until crispy on the outside and tender on the inside. Serve warm with marinara sauce.
Now go check out Sprouted Kitchen's site - wonderful recipes and pictures!