Baked Peppery Parsnip Fries

Parsnips may look like carrots, but they have a flavor all their own. This Baked Peppery Parsnip Fries recipe celebrates that flavor.

We’re used to the brightly colored vegetables of summer farmers markets. Tomatoes, berries, peppers and the like are delightful when bought from a farmer who picked them hours before. But they don’t last unless you preserve them — such as in jams, pickles or by freezing.

But the weather turning cold doesn’t mean that farmers markets are devoid of vegetables. On the contrary, there are still veggies available — they’re just of the heartier varieties.

Parsnips, like beets, carrots, potatoes and other root vegetables, are storage vegetables. That means that when stored properly, they can last well into the winter.

Even if you aren’t a farmers market shopper (why not?!?), you can find parsnips at the grocery store at this time of year. They are often sold near the carrots in similar plastic bags.

Once you find parsnips, there are many ways to enjoy them. Parsnips can be used to make a velvety soup, roasted or used in fried rice, for instance.

Or you can do something delightfully different: Cut them into fry shapes and transform them into Baked Peppery Parsnip Fries. That’s my favorite way to enjoy them.

You’ll want to start by peeling the parsnips before tossing them with cornstarch and seasonings.

Once you have those fry shapes, spread them on a parchment-lined baking sheet. The parchment is important because it ensures that the parsnips don’t stick to the baking sheet.

You don’t want to miss the lovely, golden outsides of the Baked Peppery Parsnip Fries when they are done cooking.

Once they are done baking, these Baked Peppery Parsnip Fries are delightful with ketchup. Eat them as a snack or serve them with your favorite skillet burgers or whatever it is you like to have fries with.