Archive for July 27th, 2010

27 Jul Thymed Parsnip and Carrot Fries

Have I already mentioned that ever since I found Trader Joe’s Organic Ketchup (no sugar!), I’ve been obsessed with making fries? First, I was baking batch after batch of sweet potato fries, but recently I’ve moved on to less traditional ingredients: parsnips and carrots. I was turned on to parsnips by one of my favorite foodie blogs, Oh She Glows. This isn’t exactly Angela’s recipe. Actually, with the exception of using parsnips, cutting them into fry-like shapes and baking, it’s pretty much nothing like hers, but she was the source of inspiration and I give credit whenever/where ever it’s due (you should try her recipe too, it’s a wonderfully decadent dish). Sunday, while I was spending some quality time at home cleaning, weeding, organizing and luxuriating in the feeling of sweet freedom that comes when you don’t have to be anywhere in particular, I got a hankering for something sweet and baked that I could dip into TJ’s ketchup. I whipped these up and took a well-deserved break (with some delightful company who stopped by to chat — hi, Melissa!), licking my fingers as I plowed through the plate (poor Melissa only managed to grab a few. Oops).

Thymed Parsnip and Carrot Fries

one handful of thick carrots

one handful of thick parsnips (or one gigantic parsnip, like the behemoth I found at Whole Foods)

olive oil

handful fresh thyme (~ 1 T)

salt and pepper to taste

Pre-heat oven to 400 degrees. Line a large baking sheet with parchment if you want to minimize clean up. Sadly, I was out and still need to scrub the pan.

Cut carrots and parsnips into fry-like shapes. I like them long and thick to keep them substantial enough to dip into dips – this is especially important for the carrots, which, no matter what you do, tend to be on the softer side, even with a pretty good crisping from the oven, but I like the contrasting color and the change up from sweet potatoes (maybe next time I’ll use some of the purple potatoes I brought home from this weekend’s farmers market). Place fries in a large bowl. Drizzle with 3 or 4 turns of olive oil, sprinkle with some good quality salt (I’ve been LOVING Trader Joe’s Himalayan Pink Salt Crystals) and pepper and then add the fresh thyme.

(Note about using fresh thyme: I think I’ve already established that I’m a fairly lazy cook. I’m not about to take the time to pluck every leaf off a bunch of thyme. I’ve tried it before and it made me crazy. Life’s hard enough, why create more struggle? Instead, I hold each major thyme “branch” by the top cluster of leaves and then use my other hand to strip the remaining leaves off in one quick swipe, pinching off the top cluster when I’m done and tossing that into the mix. On more mature “branches” with leaf clusters that have their own tiny stems, this means I also swipe off those tender stems. For something like fries, where I can pick off anything too woody before I pop it into my mouth, I don’t care. I’m just saying, you don’t have to make yourself crazy over these little tiny leaves. It’ll be alright.)

Anyway… toss with tongs, mix with your hands or shake the bowl around until all the carrot and parsnip pieces are well-coated (but no need to make them soaking wet with oil).

Spread fries out on a large baking sheet (large enough so you can give them a toss with a spatula or a strong shake halfway through baking). Pop in the oven for ~40 minutes (check after 20 minutes and mix them around so they don’t just crisp up on one side).

Viola, done! Now, just try to restrain yourself and share a little with your guests.