Parsnips—the Frogs Waiting for the Princess

They look a little strange–kind of gnarly, spotted and sprouted—like anemic carrots. But just like books, you can’t always tell a vegetable by its cover. A half dozen parsnips, a little knife work, and the barest of preps—produces a sweet, savory, crispy, delicious plate of the great parsnip Princess event.

Roasted Parsnips
• Peel and cut about 2 lbs parsnips to resemble French fries
• In a large bowl, toss parsnips thoroughly with 2 tblsp olive oil, dried oregano to taste, salt, pepper and a pinch of red pepper flakes
• Line baking sheets with foil and spread parsnips in a single layer

Roast in 425’ oven about 30 min. turning once—until parsnips are golden brown and easily pierced

The Kitchen Hive