You might think I’m getting ready for a Superbowl. In fact, I am not. I realized what are those black smudges on players’ faces just last year. I’m getting better though – I used to think it is dirt only realizing they play on a turf field years later. I was puzzled why would you play in a crisp white clothes on a muddy field?! Just like I’m still puzzled by baseball’s uniform or hockey players wearing suit and tie arriving for the game. What the heck?! I mean it is sports. Must be the North American thing I might get eventually.
So, no Superbowl for me. We watch hockey. In Canada, especially in my house, we record hockey on PVR at home with a press of a button on a cell phone. We pause and rewind. We do not talk to people on the night of a hockey game in case they tell you the score. We talk about hockey even while having dinner at a restaurant. Life stops for hockey in this house.
So, the day I was feeling all “blah” and made that kale grilled cheese I also made parsnip fries to go with it. Here is the funny part, while many readers complain how much prep this dish and that dish is, I find fries recipe more consuming than any soup or a casserole. Why? Because when I make a soup or a skillet I have enough food to feed an army. When I put in as much time into making fries they are phew and gone. A bite for one tooth as we say in Ukraine. Just a side dish. No leftovers, nada. Just fun for one night. But some nights are worth it and I admit it is cool to eat something crispy instead of mushy.
I used to have a friend. Used to because I used to. Some people come into your life, you have fun and everyone moves on for various reasons. Usually over ridiculous circumstances. That is how life goes. I often think how many divorces and marriages could have been prevented to avoid future disappointments?! But it is life. I bet we all have that one family member we feel like killing sometimes, right?!
So, that friend used to make parsnip fries in a skillet. That is when I first heard about parsnip fries.
Parsnips are sweet. They reminded me a bit of sweet potato fries once ready but different. At first, when I placed parsnip fries in the oven I thought they would never crisp. But they did as they cooked down. I went even further with “crispiness” which I do not recommend.
Cooking for a blog is an interesting thing – I either have dinner ready by 2 PM or it is mint fudge for dinner. So, I had to warm up the fries in the oven again, which ended up burning because Alex just got home from work and we were discussing how his snowboarding goggles’ extra glass for sunny days took weeks to arrive from the UK, how annoying that was and how could that happen! Really, how could they?!?!?! Does your husband remind you of your kids too?! So, burnt fries for those who complain too much!
Happy Superbowl watching! I will be probably cuddling with my next book after painting the basement.
- 2 lbs parsnips, peeled
- 2 tbsp avocado oil
- 1/2 tsp himalayan pink salt
- 1/3 cup Parmesan cheese, finely grated
- 3 garlic cloves, crushed
- Ground black pepper, to taste
- Preheat oven to 450 degrees F. Cut parsnips in half crosswise and then cut into fries lengthwise until fries are roughly of similar thickness. Place fries on 2 rimmed baking sheets.
- Drizzle with oil and stir to coat with a long wooden spoon. Sprinkle with salt, Parmesan cheese, garlic and pepper; stir gently to coat. Place on a bottom oven rack and cook for 25 minutes, stirring and rotating the tray about 3 times. Serve immediately.
Servings Per Recipe: 6
Amount Per Serving = 1 cup:
Total Fat: 6.3 g
Cholesterol: 3.2 mg
Sodium: 284.5 mg
Total Carbs: 25.7 g
Dietary Fiber: 5.4 g
Protein: 3.7 g
WW Points+: 4