*Video tutorial below
Parsnips are the forgotten root vegetable that never gets used. At least I speak for myself when I say I rarely pick up parsnips at the market.
It's not that I don't like them, I do, I just never think about making them. UNTIL NOW.
I picked up some parsnips at the market the other day... in all honesty because they were out of sweet potatoes and so this was the next best option.... regardless they ended up on my kitchen counter waiting to be eaten.
I had to do something good with them so I got thinking, what would go well with the earthy taste of the parsnip? Dates, always my trusted friend for making any recipe look and taste that much better.
But still that wasn't enough, I wanted there to be a kick to oppose the sweet, so here came the ginger.
I then added some miso to oppose the sweetness of the dates, chopped up some herbs to spice it up and voila, these Roasted Parsnips Ginger Fries were made, and will be made again and again because they were so good!
5-6 Parsnips peeled
2 -3 TBS minced ginger
8-10 small dates
1 Spoonful miso with a dash or two of water
Thyme and Rosemary
*preheat oven to 375
1) Begin by peeling the parsnips and cutting them into little French fry slices. Place in a bowl.
2) Grate the ginger with a spoon then either mince it or chop it really small with a knife. Add to the bowl.
3) Chop up the herbs and add to the bowl.
4) Mix the miso and water to form a liquid. Poor on top of the parsnips to help the herbs and ginger stick.
5) Mix evenly and place the parsnips evenly on a cooking sheet. Bake at 375 for 40 minutes.
6) De-pit and chop up the dates. Add the dates on-top of the parsnips for the last 10-15 minutes.
7) Enjoy! Maybe with a tahini dipping sauce or something good like that :)