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

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