I made these as a side dish for our bison burgers one night for dinner recently. But you see, something happened. Bison burgers take way too long to cook. By the time they were done, these were gone.
I had eaten about half of these during the photo shoot (this happens often). So I told Jon he could have the rest and I’d just have a salad with my burger. But he made the poor decision to shower while the burgers cooked and left his portion out on the counter. Not my fault.
You can’t just leave these out and expect them not to be eaten. I’ll warn you now. They’re addictive. Just like French fries. Except not really at all. They’re not fried. They’re baked to crisp perfection. And there’s no potato here. We’re dealing with fresh parsnips. Have you ever had a parsnip? No? You might want to start here. People say they’re like white carrots, but I’ve never had a carrot that tasted like this.
They’re salty and crunchy and the perfect pairing to a big juicy burger…if you can actually get them to the plate.
Curly Parsnip Fries (serves 2…or one hungry blogger)
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
*special equipment – spiralzer (optional – see note 1 below)
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Posted on February 24, 2014