Wednesday, April 29, 2009

Parmesan Parsnip (and Carrot) Fries

This is a tasty way to eat the parsnips I keep getting in my CSA... partly crisp, partly soft and roasty, totally covered in shredded Parmesan. I added in some carrots for color and served it with maple-mustard glazed chicken thighs (which were also really good).

I am ready to be done with these things for the season, though. Bring on the asparagus!