About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan
Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim
Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy
Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Parsnip Kugel | Main | Chestnut & Porcini Risotto Spirals »

Parsnip Fries

By Jerry

My goodness, I was almost a Flavours delinquent! Life has been so crazy lately that Wednesday rolled around and I realized that I hadn't made my recipe for the week.

Well, back up a bit. Not only had I not made my recipe, to be truthful I had no idea what the ingredient of the week was!

This is what happens when you bake 36 kinds of cookies and squares at a time when work is throwing all sorts of curveballs. Blogging gets set aside for a bit. Cooking certainly was NOT a focus.

The good news is that things are almost under control again. The better news is that I made this recipe which, ahem, was flipping delicious!!!!!

Parsnips are a vegetable without a ton of flavour - this is why they are generally mixed with other vegetables as they don't overwhelm. I figured that if I roasted them more of their natural flavour would come out. Parsnips are also versatile - they can be combined in a sweet dish or a savoury one. With all those cookies and squares under my belt (literally *smile* one needs to taste) sweet was ruled out immediately!

I decided to make a savoury appetizer using parsnips which we ate last night as a part of our 'It's December 16th, We Haven't Decorated the House, and We Have Company Coming Tomorrow Decorating Blitz' dinner. I used cumin, curry, olive oil, coriander, maple syrup, and onion - from the list of ingredients suggested in the 'Flavour Bible'.

The result of my last minute panic was a delicious dish that you could use as a starter or a side The crisp parsnip 'fries' went well with the dip and were the star of the meal - really, they were addictive! Paul and I ate an entire pound of parsnips.

Later I found out that the concept of parsnip fries isn't new or unusual - a quick google search revealed 100s of similar choices. SIGH Oh well, I console myself by being amongst the company of happy eaters then. :-)

parsnip%20fries%20small.jpg
Parsnip fries with Curry Yoghurt Dip

1 lb parsnip
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon coriander
1 tablespoon maple syrup
salt and pepper
1/2 cup plain yogurt
1 teaspoon curry powder curry paste
1 green onion , minced

Peel parsnips; cut into 2 x 1/2-inch sticks.

In bowl, toss together parsnips, oil, cumin, coriander, and maple syrup. Add a 'grind' of salt and pepper.

Bake on greased baking sheet in 425 degree oven, turning occasionally, for 30 to 40 minutes or until browned and tender. You'll need to watch carefully near the end as the smaller parsnip sticks will brown quickly - don't toss them out as they are particularly delicious even though they might look like something you'd find on the forest floor.

In small bowl, stir together yogurt, curry paste and green onion. Serve sauce with parsnip fries


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Comments (2)

Deborah:

Oh, MY! Jerry, what a great idea! I am going out tomorrow to actually buy parsnips just so I can make these. I'm going to add them to our Christmas dinner starters. Thanks!

Ray Anne:

Jerry, I just love reading your posts. You can blog for me anytime.
Happy holidays from New York City.

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This page contains a single entry from the blog posted on December 17, 2011 6:53 AM.

The previous post in this blog was Parsnip Kugel.

The next post in this blog is Chestnut & Porcini Risotto Spirals.

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