Curly-Q Parsnip Fries
Parsnips are a wonderful taste of Spring. We always winter over our parsnips by mulching heavily and this makes our parsnip harvest such a joy because they are harvested before anything else is growing in the garden.
Every Spring I always try to create new recipes and ways of using up these parsnips. This year I was inspired by this amazing slicing tool/gadget that my husband purchased for me from Williams Sonoma. This fun gadget has a curly-q attachment - you will see how easy it was to slice the parsnips in the pictures below.
Preparing Parsnips for Curly-Q Fries: After slicing the parsnips I placed them in salt water for about 20 minutes, drained them and patted them dry with a paper tower. There are 2 methods of cooking these fries:
Oven Method: After preparing the parsnips - toss with some olive oil, place on a sprayed cookie sheet & bake in a 425 degree oven until desired golden brown color is achieved. (this method made somewhat soggy fries - unless you leave them in too long then they will quickly burn. I prefer the next method).
Frying Pan Method: After preparing the parsnips - heat up some canola oil (or coconut oil) in a frying pan. Test the oil by placing one curly-q parsnip - if it sizzles the oil is ready. Place about some of the parsnips in the oil & remove when they float or when they reach your desired crispiness. Place on a papertowel to drain & salt to taste. Continue frying until all of the sliced parsnips have been fried.
Below the slicing pictures please see all of the other Parsnip recipes that I have shared with you over the years! ENJOY!
Below are the parsnip recipes that I've shared with you on this blog so far:
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