Parsnip Pumpkin Seed Fries Recipes

BAKED PARSNIP FRIES WITH ROSEMARY

Steps:

• Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
• Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.

PUMPKIN & PARSNIP CASSOULET

Steps:

• Heat oven to 180C/fan 160C/gas 4. Heat the oil in a large pan or wok, add onions, then fry for 5 mins until golden. Add pumpkin, parsnips and garlic and cook for a further 3 mins. Stir in beans, tomatoes, wine, stock, thyme, sugar and plenty of seasoning. Bring to the boil, then transfer to a large casserole dish, pressing the beans and vegetables beneath the liquid.
• Sprinkle the top with breadcrumbs and grated cheese. Cover, then cook for 40 mins. Uncover, stir well and cook for a further 40 mins. Serve with garlic bread and stir-fried cabbage.

PUMPKIN PIE-SPICED PARSNIP FRIES

Steps:

• Preheat the oven to 450°F.
• Peel the parsnips and cut into 2 inch wedges and place in a large bowl.
• Heat the honey, butter and spice mix in the microwave. Then toss in the bowl with the fries to coat.
• Bake the fries for 10 minutes, then flip them and bake for an additional 10 to 15 minutes.

PARSNIP FRIES

Steps:

• Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above.
• On two large rimmed baking sheets, toss parsnips with oil; season with coarse salt and ground pepper. Spread in a single layer.
• Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.