The hum of the oven whirs away, warming the heart of the home. Parsnip fries bake until golden brown with crisp, crunchy ends. Their sweet fragrance greeting you as you open the oven door. Lovingly wrapped in a paper cone. Lightly dusted with salt and fresh rosemary. Eaten with tiny forks or out of hand. Dipped in spicy sauce. Freshly cut, irregularly shaped. These parsnip fries are more than an indulgence. They’re a fall ritual.
Planted in early spring and harvested in late fall, parsnips are naturally high in potassium, antioxidants, and fiber.
An important part of a lazy Sunday afternoon, or as a sidekick to that delicious veggie burger you’ve been craving, these parsnip fries are just as addicting as their potato counterpart (even more so IMHO). Maple-roasted strips of parsnip call on rosemary and a bit of pear juice to enhance their sweet, earthy flavor. A crisp, caramelized outside gives way to a tender, flavorful inside. Needless to say, these parsnip fries are ? percent delicious!
And then there’s the spicy dipping sauce. Are you a fan of dipping sauces? I tried out quite a few with this recipe (curried ketchup and roasted garlic and rosemary aioli to name a few) but the spicy dipping sauce always came out on top. The dipping sauce alone is wonderful. But when paired with the sweetness of the parsnip fries, you’re really in for a treat.
Looking for more recipes that feature spicy sauce? Check out this recipe for cauliflower tacos!