Hey there!
So, I love parsnips! I’m actually a little ashamed of myself that I, Fanny, the girls who’s obsessed with food, hasn’t actually tried parsnips until last Saturday. I was close to chucking some in my trolley quite a few times yet since I expected them to taste a little like carrots I just never ended up buying them.
All you foodies are probably thinking what a stupid little girl, parsnips don’t taste even the least bit like carrots, they’re a totally different vegetable. They’re so sweet and kind of nutty, a little like celery, yet not so dominant in taste. So as of right now I am quite aware of this and I can totally approve of all of those things said about this inconspicuous yet delightful vegetable.
Although parsnip season will be over at the end of this month I still wanted to share this experience with you. Well you never know maybe you, yeah exactly I mean you, have never actually tried parsnip yourself and trust me you’ll love it. So quick quick, run to the supermarket and get your hands on some of the last parsnips of the season otherwise you’ll have to wait until October. Well unless you live in Australia or anywhere else in the southern hemisphere, lucky you, those lovely parsnips are just getting into season in your part of the world.
Since I had a pretty busy week I actually just came up with a super simple recipe to use up those last parsnips before the season of asparagus, rhubarb and strawberries hits the supermarket shelves. I guess this can hardly be considered a recipe but I personally just find this to be the easiest and also one of the most delicious ways to enjoy these delicacies. Sometimes vegetables are just best in they’re purest form enhanced with just a tad of salt and pepper and maybe a pinch of fresh herbs.
So there you go this is just how I like to prepare my parsnips or as a matter of fact any root vegetable whenever I haven’t got much time for cooking.
- 400g parsnips
- 1tsp chopped rosemary
- 1tbs agave
- 1tbs olive oil
- salt
- pepper
- Preheat your oven to 190°C (air circulation)
- Peel your parsnips and cut them into chips like sticks.
- Finely chop up some rosemary.
- Chuck all your parsnips into a bowl together with the rest of the ingredients and make sure to cover all your parsnip chips with the marinade.
- Distribute your parsnip sticks onto a lined baking sheet and bake for 25 minutes.
Voila, done are your parsnip chips, so delicious yet so simple to prepare. What else could one ask for? So either you’ll be extremely thankful for this recipe, if you happen to be one of those people like me who hadn’t actually reached out to parsnips until march 2015 or you’re still wondering why the heck is this girl calling herself a foodie if she didn’t even knew parsnips for the past 19 years. Shame on me, but as we all know, nobody’s perfect!
Enjoy the sunny spring days!
Bisous
Fanny, the foodie
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