Root veggies come in all shapes and size and can withstand just about every preparation imaginable in the kitchen. They also historically have sustained many people through the long winter months. So serve with pride as the fairest things in nature all have roots.
Contrary to popular belief there are many other ingredients in processed and frozen French Fries than potatoes. In fact the fast food variety can contain upwards of 19 different additives to create the perfectly consistent “potato food” that people delight in the world over. Ignorance is bliss. I assure you in any one of our versions of “fries” they contain no more than the vegetable being roasted and sometimes tossed in a variety of herbs and spices. Below is a recipe that highlights the parsnip, which can be made entirely with that root veg or mixed with carrots for color.
Roasted Root Vegetables (yields approximately 160 4oz servings)
- 20 lb. carrots, cut into 1⁄4”-thick batons
- 20 lb. parsnips, cut into 1⁄4”-thick batons
- 1 cup olive oil
- ½ cup honey
- ¼ cup toasted cumin seeds
- ½ cup cloves garlic chopped
- ¼ cup lime juice
- Kosher salt and freshly ground black pepper, to taste
Directions: Heat oven to 350°. Toss carrots and parsnips in oil, honey, cumin seeds, garlic, lime juice salt, and pepper spread on sheet pans and cook for 20 minutes in convection oven on low fan. Continue to bake on high fan until lightly browned and liquid is evaporated, about 20 minutes more.
