The first 'spring'-dug parsnips are showing up in the markets now, with this crazy warm weather we've had for the last month or so. Their time in the cold ground has turned their starch to sugar, making them a delicious treat at this time of year.
My four-year-old very earnestly asked me if I would please make these again sometime.
2-3 lbs parsnips and sweet potatoes, peeled
2 Tbsp cornstarch
1/2 tsp cinnamon
1 tsp chili powder
1 tsp salt
2 Tbsp canola oil
Preheat the oven to 425 degrees. Line two large baking sheets with parchment paper (if desired).
For large spring-dug parsnips, cut out woody cores. Then cut both parsnips and sweet potatoes into thin julienne strips. Place them in a large bowl.
Combine the cornstarch, cinnamon, chili powder, and salt in a small bowl and mix well. Toss with the parsnips and sweet potatoes until they are all well coated. Drizzle the oil over the vegetables and toss well again.
Spread the vegetables in a thin layer on the baking sheets. Bake for 15 minutes, then flip them over as best you can. Bake for another 5-10 minutes, until pleasantly crispy. Serve hot.
Serves 4-6.
Variation: Skip the cinnamon and add a bit of cayenne to go with the chili powder. Serve sprinkled with lime juice.
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