You are too sweet! I need to start things up again, but I haven’t had all too much time these days. Hopefully by the end of the summer/early fall I’ll be back at it!
Whenever I see a parsnip recipe, they’re always pureed. If you’ve ever had a parsnip, they taste similar to a carrot without the sweetness. So why? Why would anyone ever puree it?! It doesn’t feel like winter here in New England (the cold weather hit a peak in October and that was that) but who could ever get sick of winter food…
2 large parsnips, skinned
3-4 tbs vegetable oil
Salt and pepper to taste
Preheat your oven to 375 degrees. Slice your parsnips paper thin (or at least try to— no bigger than 1/4”!) and place as spread out on your cookie sheet as possible. Cover with pepper and bake for 10 minutes. Flip, and bake for another 10 minutes. Remove from the oven and place chips on a paper-towel lined plate to soak away any extra oil. Salt while still warm!
NOTES: These were, very seriously, the absolute best. And the easiest!! I ate them right off the plate, but I can totally see these being an addition to the top of a steak (or seitan steak). Faaaaantastic.