Recipe Background
Snip Fries: crispy roasted parsnips with parmesan; simply unique.
Back when I was about to start my first job, nerves were hitting me harder than the brisk morning air on my commute. To calm myself, I decided to create a celebratory lunch that would remind me of my own quirky roots. Snip Fries became the star of that meal, a playful twist on the classic that would inject some creativity into my usual routine. I recall how the parsnips, peeled and meticulously cut into equally long strips, seemed to mirror the challenges and precision of my new role. Tossing them with olive oil, a generous sprinkle of kosher salt, and garlic powder added an aromatic harmony that matched my enthusiasm for this new chapter.
Roasting those fries until they turned golden brown, seeing the transformation unfold through the oven’s glass door, felt almost symbolic. I couldn't help but appreciate how a handful of black pepper added just enough kick to keep things interesting, akin to the excitement of the days ahead. Just before serving, I scattered freshly grated parmesan over the hot fries to create a melty, savory blanket—one that granted this dish its statement finish. The final toss with fresh parsley provided a pop of color, much like the unexpected turns life tends to offer.
As I sat at my modest kitchen table, the snip fries before me were a reminder. They represented the blend of familiarity and novelty I was about to face, sprinkled with a touch of my own culinary flair. For anyone taking on new challenges, a sprinkle of freshly grated cheese at the end can elevate it all, just as it did for me that pivotal lunchtime.
Ingredients
- 2 pounds parsnips peeled and cut into 3 1/2-inch strips
- 2 tablespoons extra virgin olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup parmesan cheese freshly grated
- 1/4 cup fresh parsley chopped
Directions
- Position an oven rack to the upper third position.
- Preheat the oven to 425 degrees F.
- Lightly coat a large baking sheet with cooking spray.
- Place the parsnips in a large bowl.
- Toss the parsnips with the olive oil, the salt, the pepper, and the garlic powder.
- Spread the parsnips in a single layer on the prepared baking sheet.
- Roast the parsnips for 15 minutes.
- Flip the parsnip fries and roast until they are golden-brown and tender, about 10-15 minutes.
- Sprinkle 1/2 of the parmesan over the parsnip fries and roast until the cheese melts, about 1 minute.
- Let the parsnip fries rest for 2 minutes.
- Toss the parsnip friess with the remaining parmesan cheese and the parsley.
- Serve.
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