today’s recipe is adapted from the itsa cookbook by domini kemp. i received the book as a christmas present from the irishman this past year. lately i have been getting a lot of cookboks as present, and i love it! i have slowly been testing some of domini’s recipes, all with great success. today’s recipe is for parsnip fries. i paired them with a nice piece of baked fish for a healthier alternative to fish and chips. i made and ate this at night while the irishman had it for lunch the next day. i received a few text messages praising this dish so i will venture to say it keeps well in the fridge.
here is the recipe for baked parsnip fries (chips)!
salt & pepper to taste
2 1/2 cups of all purpose flour
2 1/2 cups of panko bread crumbs
2 tablespoons of parmesan cheese (not pictured)
start by peeling the parsnips.
cut them up into chip/fries size. i had never heard of parsnips until i moved to the states and really only started eating them a few years ago.
the flavor of parsnips remind me a bit of yucca which is a starchy root vegetable commonly found in the dominican republic.
add your parsnips to boiling water and cook for 5-7 minutes.
while the parsnips are cooking, season the flour with salt and pepper to taste.
in another plate, mix the panko bread crumbs with the parmesan cheese.
after 5-7 minutes, drain the parsnips and put them back into the pot.
leave on low heat covered with a kitchen towel for about 3 minutes. keep your eye on them so they do not burn. you want to cook them like this to dry out some of the water. this way they won’t release water while baking and make the panko soggy. no one likes soggy panko.
once the parsnips dry out a bit, season them with a bit of salt and pepper.
next, get your assembly line ready. first coat the parsnips in flour, then coat them in the scrambled eggs and finally coat them with the panko/parmesan mixture.
set them aside in a plate before baking.
line a large baking sheet with foil. and lay the fries about 1/2 inch appart. if you’d like you can drizzle some olive oil over them but this is not necessary. i did not do it.
bake at 350°F for 35 minutes. turn the chips halfway through to cook them evenly.
this is what they looked like after 35 minutes.
the final result was crunchy and cooked through parsnip fries. i love the fact that they still had a crunch as if they were fried in oil but because they are baked, they are healthier!
make sure to season the flour and the parsnips, this will ensure they are flavorful. i paired the parsnips with a baked basa fillet with a leeks relish. i will post that recipe next!
i have to run now, my mom is visiting from dominican republic and we are hanging out this afternoon. thank you for stopping by!!
how is your summer going? mine is great, just purchased a new computer… a macbook pro!! i had been using the irishman’s computer for a long time and finally made the leap and got myself a mac. i got it on sunday and so far, i love it!!