Crispy Parsnip Fries with Green Chili + Sunflower Seed Romesco

I love parsnips in all forms, but I especially love them as fries. Their floral flavor comes through and they take on a delicious caramelized crispiness if you cook them right. They have none of the cottony quality that can happen with oven-baked potato fries. I’ve found that they take quite a bit longer to cook than what you might expect—and without deep caramelization, they just won’t be as good. Give them time to develop plenty of color, during which their texture also becomes appealingly tender. Use your senses as a guide more than the clock, and taste as you go. Like cabbage and leeks, they’re a cold-weather crop, meaning that they benefit from being in the ground when the temperature drops to freezing—this crystallizes their sugars and makes them sweeter. So look for the best parsnips at farmers’ markets in the late fall and through the winter. SnackingDinner Squash-Sunflower Sliders Crispy Parsnip Fries with Green Chili + Sunflower Seed Romesco Spicy Zucchini Quick Pickles Summer Tomato Salad with Frizzled Shallots Eggplant + Chickpea Whip Crudités Sweet Peppers, Cherry Tomatoes, Persian Cucumbers, Gem Lettuces My Ideal Focaccia, or Grilled Bread, or Grilled or Toasted Bread, or Slider Buns

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Makes about 1 cupThis magical little dip highlights the nutty, vegetal flavor of sunflower seeds and presents it in a creamy format. Canned mild green chilies such as those made by Ortega, Old El Paso, or La Preferida, or even canned New Mexican hatch chilies (just be sure the can says “mild”), bring a little heat and also some tang. As a dip, it pairs terrifically with the parsnip fries, the Squash-Sunflower Sliders, and pretty much any other kind of chip or vegetable you happen to have nearby.

Step 2

Spread the sunflower seeds out in a dry skillet, then toast over medium heat until fragrant and lightly browned, swirling the pan often, about 4 to 6 minutes. Allow to cool.

Step 3

Combine the sunflower seeds with the green chilies, garlic, and salt in a food processor or mini food processor. Pulse to grind the nuts, scraping the sides as needed, then with the motor running add the oil and continue to process until pale and somewhat creamy. Add the lemon juice, pepper, and additional salt to taste.

Step 4

Preheat the oven to 400°F.

Step 5

Trim the stem ends off the parsnips, then peel. Cut each one in half widthwise, and then in half lengthwise. Trim out the parsnip cores, which are too fibrous to enjoy as fries, and save them for stock or compost. Cut all the parsnip pieces into French-fry sizes, a little less than ¼ inch thick.

Step 6

Place them in a mixing bowl with the olive oil, and sprinkle liberally with salt. Toss well. (It’s better to use the mixing bowl than to do it on the baking sheet, as you want the parsnip pieces thoroughly coated in the oil.)

Step 7

Spread them out on the baking sheet (using a spatula to include all the oil in the bowl as well) and transfer to the oven. Roast for 35 to 50 minutes, stirring every 15 minutes, until browned and crispy. Serve warm.