Featuring Parsnips From Willow Creek Farm
The parsnip is a succulent underground taproot closely related to the carrot and parsley. Its long tuberous root is white or cream in color and sweeter in taste than that of carrots. While parsnips can be eaten raw, they are more commonly served cooked. They can be baked, boiled, pureed, roasted, fried or steamed. These versatile vegetables contain a wide variety of vitamins, minerals and nutrients, including dietary fiber, folate, potassium and vitamin C.
In this recipe, we used apple wood smoked sea salt. This flaky sea salt utilizes sweet apple wood to fuel the fires that flavor this naturally smoked sea salt. You can find Yakima Apple Wood Smoked Sea Salt in the Bulk Department at our Arcata location.
1 large parsnip (1/2 pound)
Vegetable oil, for brushing
Smoked salt, for sprinkling
- Preheat oven to 300 ° F.
- Using a sharp vegetable peeler, slice a large peeled parsnip lengthwise into thin strips.
- Brush both sides of the parsnip strip with vegetable oil and arrange on a parchment paper lined baking sheet.
- Season with smoked salt.
- Cover with a sheet of parchment and top with another baking sheet.
- Bake for 1 hour, until crisp.
- Let cool before serving.