Crispy Parsnips & Gremolata
Parsnips are a highly under-used winter vegetable, packing more flavor than a potato and they crisp up deliciously in the oven. Add a zesty gremolata or aioli and you’ve basically got an epicurean french-fry.
all units: U.S. Imperial
- 4 large parsnips
- 1 bunch flat-leaf parsley
- 1 lemon
- 2 tbsp toasted pine nuts
- ¼ c extra virgin olive oil, plus more for roasting
- Sea salt & freshly ground pepper
- Flaky salt
Heat oven to 400º
Peel and chop the parsnips into thick “french fries” and place onto a baking sheet. Drizzle with EVOO and sprinkle with sea salt. Roast in the oven for 20 - 35 minutes, flipping halfway through until golden-brown and crispy.
While the parsnips are roasting make the gremolata. Roughly chop the entire top half of flat-leaf parsley bunch and place in a small mixing bowl. Zest the lemon into the bowl, pour ¼ c of EVOO into the mixture and finish with flaky sea salt and freshly ground pepper to taste. Stir and set aside.
Right before serving, top the crispy parsnips with the gremolata and toasted pine nuts.