Food service version
Yield
4 baking sheets
Ingredients
10 lbs. parsnips
9 Tbsp oil (olive or canola)
2 tsp salt
1 tsp pepper
9 Tbsp oil (olive or canola)
2 tsp salt
1 tsp pepper
Directions
1. Preheat oven to 350 degrees F.
2. Wash parsnips- no need to peel. Chop off tops and ends.
3. Slice parsnips very thinly, lengthwise. This may be done using a u-shaped peeler, or a food processor with a slicing attachment.
4. Spread on baking sheets and toss with oil, salt, and pepper.
5. Bake in preheated oven until the outside is crispy with brown edges, tossing occasionally, for about 20-25 minutes. Serve immediately.
2. Wash parsnips- no need to peel. Chop off tops and ends.
3. Slice parsnips very thinly, lengthwise. This may be done using a u-shaped peeler, or a food processor with a slicing attachment.
4. Spread on baking sheets and toss with oil, salt, and pepper.
5. Bake in preheated oven until the outside is crispy with brown edges, tossing occasionally, for about 20-25 minutes. Serve immediately.
Home Version
Yield
2 cups
Ingredients
1/2 lb parsnips
1 Tbsp oil (olive or canola)
1/4 tsp salt
1/4 tsp pepper
1 Tbsp oil (olive or canola)
1/4 tsp salt
1/4 tsp pepper
Directions
1. Preheat oven to 350 degrees F.
2. Wash parsnips- no need to peel. Chop off tops and ends.
3. Slice parsnips very thinly, lengthwise. We suggest using a u-shaped peeler.
4. Spread on a baking sheet and toss with oil, salt, and pepper.
5. Baking in preheated oven until the outside in crispy with brown edges, tossing occasionally, for 20-25 minutes. Serve immediately.
2. Wash parsnips- no need to peel. Chop off tops and ends.
3. Slice parsnips very thinly, lengthwise. We suggest using a u-shaped peeler.
4. Spread on a baking sheet and toss with oil, salt, and pepper.
5. Baking in preheated oven until the outside in crispy with brown edges, tossing occasionally, for 20-25 minutes. Serve immediately.
RSS Feed
