Peeled ParsnipsPosted: November 3, 2011
Just popping in to let you in on a new little technique I used in my dinner tonight.
Peeled parsnips aka shoe-string parsnip fires! I just peeled two parsnips into a huge pile, coated them in olive oil, salt, and pepper then baked for 20min at 350.
I loved the crunch and had to let others in on this. I bet you could do this with carrots too. I am loving all of the cold weather produce coming out ie. parsnips, squash, kale and brussels sprouts!