In case you are unfamiliar with parsnips, they are a root vegetable. They look similar to carrots, but are a little bigger, and they are white. They also smell like carrots, but they have a stronger flavor.
I enjoyed these, but am convinced that you can cover almost anything in cheese, make it crispy, and dip it in marinara, and I'll be a believer. Next, I should probably try these in a more natural state.
Year of Yum Rating: 4 STARS
INGREDIENTS
8 parsnips, cleaned and peeled
2 large egg whites
1 Tbsp. dried oregano
2 Tbsp. fresh rosemary, finely chopped
1 1/3 cup fresh grated Parmesan cheese
Sea salt
Fresh ground pepper
Olive oil
DIRECTIONS
Preheat the oven to 425.
1. Line a baking sheet with parchment paper or foil and either spray or give it a rub of butter.
2. Cut the parsnips into wedges or halves depending on the thickness. Try to get them as evenly sized as possible.
3. In a large bowl, beat the egg whites til frothy with 2 tsp dried oregano.
4. Working with about half of the parsnips at a time, toss in the egg white and then gently roll in the Parmesan cheese. Place each parsnip on the baking sheet, with space in between. Sprinkle the fresh rosemary and generous amounts of fresh pepper and salt. You may even want to give one more sprinkling of Parmesan, you want them pretty well doused.
5. Bake the wedges about 20-25 minutes until crispy and cooked through. Rotate and test them after 15 minutes baking as the size of parsnips will vary.
6. While baking, either prepare your own dipping sauce, or use your own favorite marinara
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