We made this recipe from Sprouted Kitchen and they were a big hit! I’ll have to try it with potatos sometime. Thanks to my sister-in-law Julie for taking pictures while I was cooking! I loved these and the kids called them “fries” and gobbled them right up!
“ROASTED PARMESAN PARSNIPS // Serves 4 as a side
When you buy parsnips, make sure they are firm and heavy, like a good carrot. If they have any spongy give, they will taste sour and medicinal when cooked. Next time, I will drizzle a little olive oil before baking to get an even better crispness.”
- about 10 organic Parsnips, Cleaned and Peeled
- 2 all-natural Egg Whites
- about 2 tsp. each of dried oregano and rosemary (still in the process of converting all my herbs to organic)
- about 2 c. Fresh Grated Parmesan Cheese
- about 1 Tbsp. of freshly chopped organic parsley
For the dipping sauce, I used:
- 6 oz. can all-natural tomato paste
- 4 cloves organic garlic, minced
- a sprinkle or oregano and rosemary
- a drizzle of organic olive oil
- a pinch of salt and red pepper flakes
Sprouted Kitchen’s instructions:
“Oven to 425.
1. Line a baking sheet with parchment paper or foil and either spray or give it a rub of butter.
2. Cut the parsnips into wedges or halves depending on the thickness. Since they taper so much, I used the ends whole then cut the fat top into fourths. Try to get them as evenly sized as possible.
3. In a large bowl, beat the egg whites til frothy with 2 tsp dried oregano.
4. Working with about half of the parsnips at a time, toss in the egg white and then gently roll in the parmesan cheese. Place each parsnip on the baking sheet, with space in between. Sprinkle the fresh rosemary and generous amounts of fresh pepper and salt. You may even want to give one more sprinkling of parmesan, you want them pretty well doused.
5. Bake the wedges about 20-25 minutes until crispy and cooked through. Rotate and test them after 15 minutes baking as the size of parsnips will vary.
6. While baking, either prepare your own dipping sauce by simmering ingredients listed above, or use your own favorite marinara.”