Think carrots, but ivory — and not heirloom carrots either.
Parsnips, similar to its overrated cousin — the carrot — have a slightly sweet taste, but also lack the strong taste that carrots are known for.
Parsnips are often overlooked at the grocery store since not a lot of people know of them, but they are great additions to soups, salads and even desserts.
Another vegetable that people tend to forget is the sweet potato.
Both parsnips and sweet potatoes are root vegetables and wonderful alternates to the starchy potato.
Look for that ivory-colored parsnip next time you’re out grocery shopping. And grab some sweet potatoes, as they make wonderful fries and chips.
Parsnip and sweet potato chips and fries
Potato chips and fries are so basic; it’s time to change it up with some root veggies that taste just as good, if not better.
As a tip: buy jewel sweet potatoes. They make for better fries and chips.
2 parsnips or sweet potatoes
2 tablespoons olive oil
A sprinkle of sea salt
A sprinkle of cinnamon (optional)
To make the chips:
1. Preheat the oven to 450 degrees.
2. Wash the vegetable very thoroughly. (The skins of the vegetables are super nutritious, so don’t feel the need to peel them.)
3. Slice the ends off, and then slice them really thin. (Tip: try using a mandolin slicer.)
4. Put the slices into a bowl, and cover them in olive oil.
5. Give the slices a sprinkle of sea salt.
6. Bake for 15-20 minutes.
To make the fries:
1. Preheat the oven to 450 degrees.
2. Wash the vegetable very thoroughly. (Again, don’t peel the nutritious skins.)
3. Slice the ends off, and then slice them into matchstick shapes.
4. Put the slices into a bowl, and cover them in olive oil.
5. Give the fries a sprinkle of sea salt.
Optional: Sprinkle some cinnamon onto the sweet potato fries or chips.
6. Bake for 15-20 minutes.
Sriracha mayo
Although the fries are delicious on their own, a good Sriracha mayo-dip spices things up. If you prefer more heat, add a bit more Sriracha to the mix.
2 parts Sriracha
3 parts mayonnaise
1. Mix the mayo and Sriracha until there are no white streaks left.
