From the December/January 2018 issue
Serves 8-10


  • 12 medium parsnips (about 2 to 2-1/2 pounds), peeled and cut into thin fries
  • 1/4 cup extra-virgin olive oil
  • Sea salt and black pepper, to taste
  • 1 TBSP finely grated lemon zest
  • 2 tsp granulated garlic
  • 1/4 cup finely chopped fresh parsley


  1. Preheat the oven to 400ºF.
  2. Line 2 large baking sheets with parchment paper.
  3. Place the parsnips in a bowl and toss with the olive oil and a generous pinch of salt and pepper. Spread out on the baking sheets. Bake for 20 minutes. Flip the fries and return to the oven.
  4. Increase heat to 450ºF. Bake for 8-10 minutes more until beginning to get crispy and brown in spots. (Watch closely so they don’t burn.)
  5. Transfer to a bowl and toss with the lemon zest, granulated garlic, and parsley.
  6. Add additional salt if desired.
  7. Serve warm.