Arlene Roasted Parsnip Chips
A popular basic approach to parsnips in Arlen
This basic approach is used all over Arlen for root vegetables generally, but most particularly for parsnips and turnips. (The turnips have their own page elsewhere in the site, due to being a favorite dish of local royalty.)
Since parsnips are one of the vegetables easiest to keep for long periods by low-energy-usage methods such as clamping, they’re likely to turn up as part of an Arlene nuncheon or supper offering any time from fall to spring. They’re also as likely to turn up in rural household kitchens right up and down the realm as they are in taverns or town-based cookshops. (Though one favored way of making these would be to take a prepared pot of them down to the local baker’s to roast in the bread oven’s residual heat after the day’s baking is complete.)
Check the right-hand tab for the ingredients and method.
The ingredients:
- 0.5 kg/ 1 pound or 1kg / 2-and-a-bit pounds of parsnips or young tender turnips (depending on how much of these you want to make), peeled and cut into 2″ pieces
- 2-3 tablespoons extra-virgin olive oil (or other strongly-flavored vegetable oil: pumpkinseed oil would work well if you can get some)
- 1/2 or 1 teaspoon of dried oregano or herbes de Provence (though sage also works well. The preferred approach in most parts of Arlen would be to use sage, thyme or savory)
- Coarse (flaked/Maldon-style) or Kosher salt
- Freshly ground black pepper to taste
- A pinch (or two) crushed red pepper flakes
Preheat oven to 425°.
Once you’ve got the number of parsnips you want to use together (we chose the one-pound version of the recipe this time)…
…cut off the top and bottom parts of the roots (this is called “top-and-tailing”)…
…and peel them with a potato peeler or similar tool.
Then slice them into quarters or sixths the long way…
…and then cut them again crosswise, so that you wind up with chip-ish shapes a few inches long.
In a large bowl, toss them with the oil; then add the suggested spices (though not the salt) and toss some more.
Spread the vegetables across one or two (as required) large baking sheets, being sure to not overcrowd.
Add a final drizzle of olive oil over the vegetables; sprinkle with the salt.
Roast until golden and easily pierced with a knife — about 30-40 minutes— tossing once about halfway through. Keep an eye on them toward the end of the baking period, and reduce the heat if they look like they’re going to scorch.
Serve as hot as possible!—as a side dish, or on their own as a snack.
Vegetables
