Parsnips. The cashier at Wegmans may not have been able to identify the root vegetable at first glance BUT these lil fatty albino carrots are SO much better than baked potato fries. Seriously. They get the perfect crunchy-soft consistency and I can’t wait to stock up on all the parsnips that I can get my hands on this fall at the farmers market.
2 large parsnips
Preheat oven to 450F.
Slice parsnips into fry-size chunks and toss in oil and salt.
Place on baking sheet and bake for 20-25 minutes, flipping halfway through until golden and delicious.