Carrot and Parsnip Fries
It’s all about thin slicing and high heat to get the crispness and enhance the natural sweetness and savoriness of the parsnips and carrots. Parsnip is a highly underused vegetable. Shaped like a carrot, it has a unique earthy, savory-sweet taste.
- 5 medium carrots
- 3 medium parsnips
- 2 tablespoons olive oil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon red pepper flakes
- Preheat oven to 400 degrees with rack in center of the oven.
- Peel carrots and parsnips and halve crosswise. Slice lengthwise into 1/4-inch-thick planks. Slice lengthwise again to make 1/4-inch-thick fries.
- Place on a rimmed baking sheet and toss with oil, salt, and red pepper flakes. Spread into a single layer and roast, turning veggies once, until crisp and golden brown in places, about 20 minutes.
A Few Good Utensils: To execute this simple recipe, you need a good sharp knife and a firmly anchored cutting board.