Oven-fried parsnips
adapted from From Asparagus to Zucchini
Heat oven to 400°. Line 2 baking sheets with parchment paper. Lightly peel or scrub clean one share’s worth of parsnips (2 lb.). Cut them crosswise into 2 ½-inch chunks, slice the chunks lengthwise into ¼-inch-thick planks, and cut planks into sticks. Toss with olive oil and a little salt. Spread in single layer on baking sheets. Bake 15 minutes; toss well and add additional salt. Continue to bake, tossing occasionally, until golden brown and crisp, about 30 minutes total. Makes 4-6 servings.
More parsnip ideas
adapted from From Asparagus to Zucchini
