Things have been a little crazy lately. The universe is taking me on an emotional rollercoaster with far too many loop de loops. I’m habituating to that empty feeling in the pit of my stomach and the overwhelming anxiety that comes with fear of the unknown. My mood from day to day is unpredictable and I feel as if I haven’t been home in ages.
But, I’m home now, and feel as if I’m finally settling back into a routine. I cleaned the house like a maniac yesterday and purged the pantry of old jars of condiments I’ll never use and nondescript bags of stale spices. Feeling like I’m in control of some small aspect of my life makes all the difference. Things feel clearer and calmer and I’m more grateful than ever for the things that ground me: play time with the dogs, falling asleep to the sound of Anders’ heart beat and comfort food.
These parsnip fries are my new favorite comfort food. Part nachos, part french fries, and kind of perfect. I topped the crispy parsnip fries with beans, salsa, cheese, cilantro, avocado, and thinly sliced radish for some crunch. Enjoy!
*This post was sponsored by Del Viejo. All thoughts and opinions are my own. Thank you for supporting Tending the Table by supporting its sponsors.
MEXICAN STYLE PARSNIP FRIES
Serves 2
INGREDIENTS
5 parsnips, peeled and sliced into thin sticks
3 tablespoons high heat oil (I used avocado, but coconut would work too)
1 teaspoon salt
1/2 teaspoon ground cumin
TOPPINGS
1 15oz can pinto beans, drained and rinsed
Del Viejo Datil Pepper Salsa
crumbled cotija cheese
sour cream
freshly chopped cilantro
diced avocado
thinly sliced radish
lime wedges
PROCEDURE
Preheat the oven to 450 degrees. Toss the parsnips with the oil, salt, and cumin and spread on a lined baking sheet. Roast for 30-35 minutes or until cooked through, crispy and brown. Divide the parsnip fries evenly between two plates and top with the pinto beans, salsa, cheese, sour cream, cilantro, avocado, radish and a squeeze of lime. Serve immediately.
Gorgeous, Sasha <3 and I hope you are feeling bright today – remember to smile, it always helps even when its forced and your sitting in a room alone – I still find it to help boost my mood in lower times :). Lots of virtual hugs being sent your way right now. And these fries, goodness, pass me a plate! 😉 xoxo
Thanks so much! That’s great advice…I’ll give it a try. I fully believe in the power of hugs…even virtual ones.XO
sasha – i fell in love with this dish from the moment i saw it. to me it sings, as well it’s a great use for parsnips. they’re probably my favorite winter vegetable (hard to pick). i understand the combination of crazy + looking towards those things that ground us – – i’ve been reminded this week that all chaos can ensue at any given moment. you have my well wishes, keep making beautiful food. xo
Thank you so much! I love parsnips too. What’s your favorite thing to make with them?
yes, they are such a delight in the cold months! aside from roasting them with all amounts of pleasure – recently, i made gnocchi out of them and it was sublime.
That sounds soooo good! I had a pasta dish the other day with a creamy parsnip purée as the sauce. So good!
I love you made them in the oven – healthy and delicious!
Yes! I love roasting things in the oven…Sweet potatoes, beets, potatoes etc.
Looks fabulous! Parsnips are a great root vegetable that is highly underused. I’m looking forward to making this when they come into season here. Thanks for sharing this recipe (and great photos too – love the close up of the beans) margaret
Thanks so much! I always have fun with those macro shots.I’m glad you like it. Thanks for following along.
Yum…I am going to give these a try. Off to buy parsnips
Hooray! How did they turn out?