ROASTED PARMESAN PARSNIPS
Thursday, February 18, 2010 at 2:21PM 
This warm snack makes me dream of a situation that seems to be far from what is possible for my pace of life right now. I would love to be sitting on a sunny porch, neighbors in the street, warm afternoon weather in the mid 70's (which it actually is right now- thank you, California), chatting on big chairs and eating this as a snack with a cappucino that someone else made for me. Probably Hugh, because he is pretty great at all that coffee business. The kind with a heart drawn in the foam, please. You are totally invited, there are so many of you that I would love to get to know better in person. We'd talk food and life... because all of my conversations whittle down to those two subjects. I adore talking food with people who, well, love food. Since you're here and reading, I suppose you qualify. Just to sit with no plan, no responsibilty of needing to be anywhere but on that big chair on the sprawling porch with my warm snack. Our warm snack.
In my mind, these parsnips were going to be like a grown up french fry. I don't know if the end result could fool you as such, but they're still good. Dietetically, I'm not typically one to say 'be generous with the cheese', but the parm is what gives these flavor and is the only fat involved, so adorn them with the crust they deserve. As far as cheeses go, it's not too bad for you anyway. Practically health food, just do it.
ROASTED PARMESAN PARSNIPS // Serves 4 as a side
When you buy parsnips, make sure they are firm and heavy, like a good carrot. If they have any spongy give, they will taste sour and medicinal when cooked. Next time, I will drizzle a little olive oil before baking to get an even better crispness.
8 Parsnips, Cleaned and Peeled
2 Large Egg Whites
1 Tbsp. Dried Oregano
2 Tbsp. Fresh Rosemary, finely chopped
1 1/3 Cup Fresh Grated Parmesan Cheese
Sea Salt
Fresh Ground Pepper
// Dipping Sauce // or you can use your favorite Marinara to save time
1 Cup Organic Tomato Pulp/Diced Tomatoes
3 Cloves Roasted Garlic
2 Tbsp. Extra Virgin Olive Oil
Pinch of Salt/Pepper and Roasted Red Pepper Flakes
Oven to 425.
1. Line a baking sheet with parchment paper or foil and either spray or give it a rub of butter.
2. Cut the parsnips into wedges or halves depending on the thickness. Since they taper so much, I used the ends whole then cut the fat top into fourths. Try to get them as evenly sized as possible.
3. In a large bowl, beat the egg whites til frothy with 2 tsp dried oregano.
4. Working with about half of the parsnips at a time, toss in the egg white and then gently roll in the parmesan cheese. Place each parsnip on the baking sheet, with space in between. Sprinkle the fresh rosemary and generous amounts of fresh pepper and salt. You may even want to give one more sprinkling of parmesan, you want them pretty well doused.
5. Bake the wedges about 20-25 minutes until crispy and cooked through. Rotate and test them after 15 minutes baking as the size of parsnips will vary.
6. While baking, either prepare your own dipping sauce by simmering ingredients listed above, or use your own favorite marinara.
Reader Comments (64)
Your food always looks the mostest delicious. And it's forever good for hosting.
Sara, this is a great idea! I'm looking forward to trying this recipe!
These look SO delicious - and the dipping sauce too!
Looks so divine! Sara, that image you describe of relaxing on the porch sounds just lovely! I am dreaming of it right now! Thanks for the imagery!
Sara! how I would love to be sitting on a porch with you in 70 degree weather with these parsnips AND a cappuccino a la Hugh! Beautiful post as always. I love the fiery red in the first pictures.
Intriguing! I don't really like parsnips much - they are too sweet for me, but doused with Parmesan and dipped in some tomato yumminess, I might be converted. Did you remove the core from the larger part of each parsnip? I find that makes them easier to eat. Can't wait for an invite to that wonderful porch!
Amazing, I've never seen or tried this before. Such a good idea. I'm imagining that a sicilian caponata also would taste great with these?!
I love the idea of a grown-up french fry! I was just eyeing parsnips today at the market. I'm trying this out ASAP.
those look AMAZING.
Ohhhh my gosh. I know what is on my shopping list whenever I go next. These sound and look amazing. Yummmmm
These look really good and that red background makes those parsnips look rather sassy, good call. Wishing it was 70? here, but at least I have some sunshine!
YUM. I love parsnips and they are some of the only vegetables we can buy locally during the winter so this is perfect! Your image of a sunny neighbourhood porch sounds pretty great too.
These look so good and an awesome way to eat parsnip!
these "fries" look fantastic. with the rather endearing command to cover vegetables with cheese, i have no choice but to obey! i will be trying these.
Great- this is next. I already have two Parsnip recipes in my 'favorite'file : Lemon & Butter Roasted Parsnips and Parsnip Puree. I used to wonder why growing up in the Midwest my Mom never served us parsnips in our daily "eat your vegetables!" But now I have discovered they are a dirty little secret in adult cuisine ;)
So simple and so perfect.
The word ridiculous comes to mind, and only in the best of ways. I wouldn't mind sharing a porch with you and your parsnips.
yu uu um! i've been roasting a ton of parsnips lately... i'll have to throw in some parmesan with the next batch!!
These look so good. I have been wanting to experiment with parsnips, so I can't wait to try these!
Oh yummy! I haven't had parsnips but attempted to grow them last year. However, they didn't make it with the weird weather and I ended up only getting big crops of radishes and turnips:( They were still good though. haha
Those look so tasty! I hope to come across some parsnips at the winter farmer's market tomorrow.
sounds like a lovely afternoon, delicious snack and a perfect capucchino!
Love the sound of that dip sauce too...
totally jealous of your mid-70s temps (we'll reach a high of 31 today; ooh ahh). how fun would a porch party be?! sign me up. and these parsnips sound terrific! i make something very similar using zucchini.
first of all, i also dream of days sitting on porches chatting. and right now, i am really dreaming of weather in the 70s. gah! i've been curious about parsnips lately, this looks like the perfect trial dish! thanks!
these look great! I actually made a similar dish a while back with zucchini and a romesco-ey sauce. yum! but they look excellent, and i'm jealous of the 70 degree weather. damn chicago!
Sounds wonderful... especially the big front porch and the weather. Wish I could enjoy both of those right about now.
Wow...what an inventive snack and such a creative use for the parnsip!
Mmmmmmm, must try these. I tend to honey-roast them at Christmas and soup them the rest of the year. They are due a bit of a change in this house :)
Oh I LOVE parsnips -- and these have that extra twist that make them truly fabulous.
hi there -- i've been reading for awhile, but this might be me delurking. just had to tell you that i made these parsnips for dinner tonight (without the dipping sauce) and they were fantastic. thank you!
Ohmygosh - I want these! And I want a porch now, too! Remember our old porch swing Den made on Chorro? And do you remember its tragic demise involving a tank of a football player who had one too many? One day we will swing again... hopefully with a Sara-made snack...
I've tried roasting parsnips before and they come out so hard. Did you parboil them first?
roasting root veggies just makes them so so yummy
Am a big fan of roasted parsnips, but this looks very original. And kudos to your red background as well. Very bodacious! (in a good way). As far as the weather, you got nothin' on this Los Angeleno.
Beautiful idea. I even think my Teen would eat these. Maybe if I told him they were just white carrots....
Hi there. First time posting. This dish looks amazing!!!!
I cannot wait to try it!
I just found your blog and your writing and photography is just fantastic. I will be visiting often, for sure. And oh yeah, the parsnips, which I have never really tried, look amazing. Great job all around.
Ahhh...I've been playing that game with myself lately. The game of, 'wouldn't it be great if I was _______ doing ______ instead of here doing this?' I'll tell you though, California's been chilly. So don't daydream too much! These look totally awesome! I actually just bought parsnips on accident thinking they were celery root. Oops. Duh. And to be honest, didn't quite know what to do with them. Now, I may just seek them out again. Thanks for the great recipe and unbelievable photos.
Those are gorgeous. I love parsnips but we don't have them here. We can exchange places for a while. It's bright and sunny here.
Let's have a deal - you bring over these parsnips and I provide you with the porch and the right temperature?
Have a lovely sunday! Your recipe looks great!
Roasted parsnips are one of my all-time favorite foods, just 'snips, olive oil, salt, and blistering heat. I can only imagine parmesan and rosemary improve on their greatness. I'd take them over a french fry, any day.
I adore parsnips! And what an awesome idea to make them a dipper with yummy marinara! This is one for the picky eaters in my house who turn up their noeses when I try to get them to eat parsnips.
I have parsnips in the fridge right now. I'll share then on the porch with you anyday :)
this looks so good! i must admit, i have not been a parsnips fan and i realize this is because i have not learnt what exactly to do with parsnips. thanks for the inspiration! lots of parsnips still available in the farmer's market here. i am definitely going to be making this.
I have never seen anything like this with parsnips! Looks very interesting and delicious!
beautiful. I, however, would need a bit of ice in my coffee, please.
How wonderful! I was suprised how much I liked parsnips when I tried them this past year.
I would have to dip twice. These look delicious.
Just discovered your beautiful blog. So glad I did!
Gorgeous! I love the simplicity of the ingredients here!