Should parsnips be peeled before roasting?

Generally, yes, it's best to peel parsnips before roasting. If the parsnips have thick or tough skin or if they are not fresh and the skin looks aged or discolored, it's a good idea to peel them. This can help improve their overall texture and taste. If the parsnips are fresh, young, and have smooth, tender skin, you can roast them without peeling. Plus, leaving the skin on can be more convenient and reduce food waste. Whether you peel the parsnips or not, it's essential to thoroughly scrub them under running water before use to remove any dirt and debris.

How do I know if parsnips are fresh?

Using fresh parsnips is key for the best flavor and texture when roasted. When parsnips are fresh, they have a sweet, earthy flavor and a tender, creamy texture. However, as they age, they can develop a tough, stringy core that can be unpleasant to eat. To ensure fresh parsnips: 1. Look for firmness. Choose parsnips that are firm to the touch. Avoid any that feel soft or mushy, as this indicates they are past their prime. 2. Check the skin: The skin of fresh parsnips should be smooth and free from excessive blemishes. Avoid parsnips with cuts or dark spots. 3. Assess the color: Fresh parsnips should have a creamy white or pale beige color. If they have started to turn brown or yellow, they may be getting old. 4. Smell them: Fresh parsnips should have a mildly sweet, earthy aroma. If they smell musty or off, they may not be at their best. 5. Avoid very large parsnips: While large parsnips may still be tasty, smaller to medium-sized parsnips are often more tender and have a milder flavor.

Crispy Baked Parsnip Fries with Rosemary

Description

These garlic parsnip fries make a fun and healthy snack or side to a healthy veggie burger or sandwich.

Ingredients

For the Parsnip Fries

2lbs parsnips
2 tbsp oil, olive oil, avocado oil, etc.
1 tsp garlic powder
½ tsp dried rosemary
salt and pepper

For the Dijon Aioli

4 tbsp vegan mayo
1 tsp whole grain mustard
1 tsp maple syrup
½ tsp white wine or apple cider vinegar
¼ tsp garlic powder
¼ tsp smoked paprika
Salt

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Instructions

Preheat oven to 425F.
Peel parsnips, then cut into ¼-inch thick matchstick fries. The skinnier they are the crispier the result. Try to cut them as close to the same size you can for even baking. Depending on how old the parsnips are or if they’re very large, sometimes the centre core of the parsnip will be stringy, woody and tough, so it’s best to trim that out.
Transfer the parsnip to a large mixing bowl. Drizzle with oil, then sprinkle garlic powder and rosemary over top. Season with salt and pepper, then toss to coat.
Divide parsnip between two parchment-lined baking sheets. Spread out in a single, even layer. You don’t want to overcrowd the trays. Leaving enough space ensures browning, not steaming, so make sure each fry has some space.
Roast on the middle rack of the oven for 22-26 min, tossing halfway through, until golden and tender.
While the parsnip fries roast, make aioli. In a small bowl, add mayo, mustard, maple syrup, vinegar, garlic powder and smoked paprika. Stir to combine. Season with salt, to taste.
Transfer parsnip fries to a serving platter. Sprinkle with salt and pepper. Serve Dijon aioli alongside for dipping. Serve immediately.

Notes

Air Fryer Instructions: Preheat air fryer to 400 F. Reduce oil to 1 tbsp. After seasoning, place the fries in the air fryer basked and fry for 10-15 minutes or until golden brown, shaking the basket half way through. Do not overcrowd. You may have to fry them in two batches.

Nutrition

Serving Size: 1/4 of recipe
Calories: 241
Sugar: 11 g
Sodium: 442 mg
Fat: 8 g
Carbohydrates: 42 g
Fiber: 12 g
Protein: 3 g

Keywords: parsnip fries, baked parsnip fries