Rosemary Roasted Parsnip Fries

As many of you know, Jim and I are avid gardeners.  Having our own veggies and herbs just steps from our back door is one of our favourite things, and we try and make the most of our Canadian growing season. We have pulled carrots and parsnips, in years past, well into January, and, when we have planted enough kale, have pulled kale just before Christmas. This year, however, the winter cold came on early and hard, leaving a bunch of carrots, beets and parsnips unharvested. The ground was just too hard to get them out, and we mourned the loss of the last of our small root crops as we watched the snow get deeper… and deeper… and deeper.  

who knew a pressure
washer was such an
effective veggie scrubber ?

Fast forward to this past weekend. After a very long, very cold winter that seemed it would never end,  we were gifted with a warm spring Sunday that just begged to be spent out of doors. Even though rain threatened off and on all day, and the wind tried its best to blow us down, we spent most of our time in the yard and garden getting things ready for spring planting. When I pulled the dead foliage from the  parsnip bed, I was surprised to see little green leaves sprouting in nice tidy rows. (I have, in past years pulled a few stray parsnips out of the ground in the spring, but they were few and far between, and not very edible looking to say the least.) Not  expecting much, I dug the pitchfork out of the shed, and proceeded to dig up part of a row. When these marvelously perfect parsnips emerged from their earthy home, I was tickled pink! Dinner plans were quickly revamped to include these beauties. Nothing beats garden to table eating, and having this surprise spring harvest made it that much better.  I think Overwintering parsnips will become part of our garden plan every year!

These "fries" have a nice spicy undertone, and a lovely texture. They were a  perfect side for our rotisserie chicken and Bacon Scalloped Potatoes. (that recipe will be posted soon!)

Rosemary Roasted Parsnip Fries

Approx 9 parsnips, scrubbed and/or peeled

 1 ½ tsp dried rosemary

¾ tsp smoked sea salt or other sea salt of choice

Fresh ground black pepper to taste

2 tbsp melted coconut oil

Preheat oven to 400F

Scrub parsnips well, peel if desired.  Cut into 3-4 inch lengths, and then cut lengthwise into “fry” sized sticks.  (the smaller you cut them the quicker they will cook, ours were on the chunky side) Toss in 11”x15” glass baking dish (or a parchment lined baking sheet, cooking time may vary) with oil, rosemary, salt and pepper.

Roast for 20 minutes, stir and roast again for approx 15 minutes or until they start to brown and crisp. Serve hot!