Parsnips Are the New Potatoes
I’m calling it for 2018: Parsnips are the new potatoes. And you better get on this train before it leaves the station.
I’d never bought parsnip in my life until about a month ago. They were always that weird cousin of the carrot that I wasn’t too sure of. I’ve eaten parsnips at restaurants before and seen parsnip noodles on Instagram, but I simply didn’t have enough confidence in myself to incorporate them into my own cooking.
That all changed when I was feeling frisky in Whole Foods one day.
The best way I can describe a parsnip is a cross between a carrot and a potato. It’s a root vegetable like a carrot, and it’s shaped like a carrot, but it’s also starchy and white like a potato. Because of this starchiness, parsnips can be used in place of potatoes. Most commonly, I’ve seen parsnip fries and parsnip mash. My absolute favorite way to cook a potato, however, is by cutting it into slices and making chips. It was only fitting that I endeavor to make parsnip chips.
And they worked! Sure, it took a bit of trial and error, but now I enjoy parsnip chips with dinner a few times a week. I like them almost as much as Japanese sweet potatoes.
Here’s my method:
- Preheat oven to 430ºF
- Cut a parsnip into slices, about 1 mm thick.
- Spray coconut oil on a baking sheet. Place the parsnip slices on the sheet, then spray another layer of coconut oil on top. Add pink sea salt or whatever seasonings you want.
- Bake for 15-20 mins or until desired golden-brown-ness. I’ll leave that up to you. I like mine slightly burnt.
Now enjoy with ketchup, mustard, some other sauce, or plain! Whatever!
Are you parsnip savvy? Do you have any favorite root veggie recipes? Share below!