A workers' cooperative growing food on London's edge in the Lea Valley

Rosemary parsnip fries

6 parsnips or carrots, peeled, cut into quarters lengthways (or more if your parsnips are particlarly large!)
1 tablespoon finely chopped fresh rosemary
1 large garlic clove, minced
3 tablespoons olive oil
Salt and freshly ground pepper
1/2 teaspoon ground cumin

Preheat oven to 230°C. Mix parsnips, rosemary, garlic, and oil on a large baking tray. Season with salt and pepper and toss to coat. Spread out in a single layer.

Roast for 10 minutes then turn the parsnips and roast for another 10-15 minutes until tender and browned in spots.  Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired, then serve.

Categories:  Recipes

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