Diet: Gluten-Free, Vegetarian, Paleo, Dairy Free, Vegan
The parsnip is a succulent underground taproot closely related to the carrot and parsley. 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 applewood smoked sea salt. This flaky sea salt utilizes sweet applewood to fuel the fires that flavor this naturally smoked sea salt. You can find Yakima AppleWood Smoked Sea Salt in the Bulk Department at our Arcata location.
Ingredients
- 1 large parsnip (½ pound)
- Vegetable oil, for brushing
- Smoked salt, for sprinkling
Directions
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Preheat oven to 300 °F.
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Using a sharp vegetable peeler, slice a large peeled parsnip lengthwise into thin strips.
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Brush both sides of the parsnip strip with vegetable oil and arrange on a parchment paper lined baking sheet.
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Season with smoked salt.
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Cover with a sheet of parchment and top with another baking sheet.
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Bake for 1 hour, until crisp.
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Let cool before serving.