Sweet and Savory Baked Parsnip Fries

We headed to NYC again this weekend.  This time, with our son, Kevin, to check out a college he was accepted to but had not yet visited.

Even for short visits, we always seem to fit quite a bit in.  First stop, was a quick view of 1 World Trade Center.

Then off for a  yummy lunch at PJ Clarkes.I am somewhat addicted to their Chicken Paillard and arugula salad.   After lunch, we grabbed a cab to the Lower East Side.  My daughter Chelsea suggested we check out Fishs Eddy to check out their dishes and glassware. This place has very cute stuff.   So fun!

Union Square was having a farmer’s market and I found the BIGGEST parsnips.  So I bought one.

Then off to Max Brenner’s for chocolate pizza.

The chocolate pizza was very decadent with toasted marshmallows, chocolate and hazelnut crumble.  

On Sunday morning, Russ and I headed out to get some exercise.

We had a great run in Central Park.  Love it there. So many sites to see.  On our way back to our hotel, we posed for a picture since we were feeling the love.Then off for breakfast. Steel cut oats, yummmmmmmmm.

So, you may be wondering why I bought a parsnip in NYC.  I bought it because it was so HUGE and I really wanted to try to bake up some parsnip fries.

Check out this mondo parsnip! It weighed a pound, all on it’s own!

I peeled it up, cut it in small strips and seasoned them up.  

Baked up… they are yum!

Sweet and Savory Baked Parsnip Fries

1 very large Parsnip or 3 regular size, peeled and cut into small French Fries

1 TB oil

1/2 tsp Garam Masala

1/8 tsp. sweet paprika

1/8 tsp. cayenne pepper

Salt and pepper to taste

{Variation:  Try 1/2 tsp. cinnamon, 1 TB brown sugar and  1 TB oil or butter OR 1/2 tsp. ground thyme, salt and pepper to taste.}

Be creative and come up with your own spice concoction!

  • Preheat oven to 375 and oil up a cookie sheet
  • Drizzle oil on parsnips and add spices mixing to ensure even coverage of spices and oil on parsnip pieces
  • Place in even layer on cookie sheet and bake for 25 minutes.  Turning a few times to allow for even browning on both sides.