Oven Roasted Parsnip Fries

One of the most delicious spring things is here! Roots hidden underground all winter gathering sweetness from the frosty cold. We just harvested these and baked the first batch – spring-dug parsnips! Fall and winter parsnips have lots of great flavor for this dish also, though the spring-dug ‘nips are the next level of sweetness. I love to roast them in the oven this way…

Ingredients:
Parsnips – as many as you’d like
Coconut oil (or other higher heat oil)
Salt

Preheat the oven to 400, while you wash and chop the parsnips into fries. Put a couple tablespoons worth of coconut oil on the baking pan and set in the oven to melt a minute. Take pan out and stir the parsnips around in the oil to get some coating, then cover with tin foil to roast for about a half hour until parsnips are very soft to tines of a fork.

Then uncover and roast more until you get that awesome caramelizing of the natural sweetness. Sprinkle with kosher salt or other coarser grind salt, serve hot. 

Also excellent dipped in a spicy mayo spiked with RFF hot sauce ;).