The best part of this recipe is that it’s more of a technique than an actual recipe.
Allow 2-3 parsnips per person depending on the size.
Serves 4
12 parsnips, peeled, cut into strips
1 T caraway seeds
salt and pepper
olive oil to coat
Heat oven to 400 degrees/convection if you have it.
Cut the parsnips into strips, about the size of a pencil.
For the larger parsnips, cut one side to make it flat so it won’t roll when cutting it.
Try to make as evenly shaped as possible so they will cook evenly (but don’t get obsessed although right now probably have enough time on your hands).
The thicker ends are chewy and the thinner pieces are crunchy.
Toss with the caraway seeds, salt, pepper, and enough olive oil to coat generously.
Transfer to a baking sheet, using more than one if necessary to that they are in a single layer.
Place in the oven and cook about 30 minutes until they are golden brown.
