February 25, 2011
I stopped by the Union Square Farmer’s Market in NYC on Wednesday morning. In my dream of dreams I was hoping for some sign of spring…a radish, a pea…anything! But I knew in all likelihood that I was bound to find jams and dried flowers, the typical end-of-winter fare.
What struck me, though, were the beautiful potatoes, sunchokes, turnips, carrots and parsnips that were no worse for wear after a few months of storage. I was amazed at how well they had lasted since they were harvested early November. As a matter of fact, I think they have survived this long, cold winter better than I have.
So, I changed my attitude and, instead of wishing winter away, I decided to embrace the humble parsnip and whip up a batch of parsnip fries with ketchup spiked with grated fresh ginger.
Parsnip Fries with Ginger Ketchup
Prep time: 10 minutes
Total time: 35 minutes
Yield: serves 4
1 1/2 pounds parsnips, peeled and cut into sticks
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup ketchup
1 teaspoon grated fresh ginger
Heat oven (with oven rack in middle) to 400°F. On a rimmed sheet pan, toss together the parsnips, oil, 1/2 teaspoon salt and 1/8 teaspoon pepper (6 turns on pepper mill). Roast, stirring half way through, until the parsnips are golden brown and tender, about 25 minutes. Meanwhile, combine the ketchup and ginger. Serve with the warm fries.
Posted by do it Delicious
Category: Delicious Recipes