För recept på svenska, klicka här: Pommes frites på palsternacka med soltorkad tomat-hummus
Our love for parsnips has hereby reached new heights. We’re known to be able to munch down significant quantities of vegetables, but downing a whole kilogram of parsnips between the two of us in one sitting? That’s a record for sure. Parsnip fries are literally a gift to human kind – they’re soft yet a little crispy, and that otherwise quite intense flavor mellows nicely. Paired with a perfectly salty sun-dried tomato hummus, this is a match made in heaven. If you’re anything like us, you’ll serve these alongside a protein-of-your-choice (bean patties for us, typically) and call it a complete meal. And if parsnips really aren’t your thing, there are other fun pommes frites-version to try, such as these Rutabaga Fries with Tahini-Yogurt Sauce.
It’s of course double the joy, cooking this, when you get to hop into your boots and harvest said parsnips from your own garden as the first step. Parsnips definitely fall into the category of keepers when it comes to our garden – we’ll be sure to sow row after row this coming spring and look forward to even more long, white roots next fall. For some reason we misinterpreted the fact that the sprouting rate can be quite low for the seeds for parsnips being difficult to succeed with in general – but maybe this made us even happier with the outcome, considering the low expectations. If you’re considering growing parsnips yourself, we can only cheer you on! And to combat the sometimes low sprouting rate we just mentioned, be sure to soak the seeds in water overnight the day before sowing, pat them somewhat dry and then sow them close to each other. Once they’re up and you can see which ones sprouted and which ones didn’t, you go ahead and thin to an appropriate distance between the plants (6-8 cm is what we shoot for).
That’s all for now – go make these fries. Oh, and yes – the flipping part feels like a pain in the butt but it really only takes like 5 min. Hands up, those who spend more than that mindlessly scrolling through Instagram every day? The flipping ensures crispiness all around, instead of a mix of crisp and mush. Alright, happy cooking!
1 kg parsnips (~6-8 medium), peeled and cut into 1.5 x 1.5 cm spears
1 tbsp potato starch
1 1/2 tbsp canola oil
1 tsp salt
Sun-dried tomato hummus
3 1/2 dl cooked and drained chickpeas (~1 tetra or 230 g)
6 sun-dried tomatoes (~60 g)
1 garlic clove
1/2 dl toasted sunflower seeds (~35 g)
2 tbsp lemon juice
3 tbsp olive oil
Scant 1/2 tsp salt
3 tbsp water
1/2 tsp smoked paprika
- Set the oven to 225ºC. In a large bowl, toss the parsnip spears with the potato starch. Then, drizzle in the canola oil and toss again to coat. Add in salt and a good grind of black pepper and toss a final time. Arrange the spears in a single layer on a parchment covered baking sheet (creating 3-4 rows across is by far the easiest method when it comes to flipping). Bake in the oven for 15 min, and then flip each one over using tongs, fork or your fingers. Place back in the oven for 10 min, or until soft.
- In the meantime, make the hummus by placing all the ingredients in a food processor (or a bowl if using a hand mixer) and blend until smooth. Keep in the fridge.
- Serve the fries hot from the oven with the hummus on the side.