To make these fries, first preheat your oven to 450 °F. Then peel 8-10 parsnips and cut them into fries. Place your fries on a baking sheet and toss them with 1.5 tbsp. of safflower oil, 1/4 tsp. of sage, and some sea salt. Roast for 20 minutes or until they are tender. Be sure to toss them at least once at the 10 minute mark.
Who ate it?
Husband- Meh- didn’t think that they were anything special.
Son #1 and Son#2- Initially, both boys really liked the parsnips but after a few, they found the bitter aftertaste to be a bit much.
All in all, I don’t think we’ll be making these again.
On another note:
For the last three weeks Son #2 has been humming a song he learned at school and for three weeks I have not been able to put a name to that song. I knew I knew it but it was recognizable only very vaguely.
So, every day after school, he’d hum it and I’d try to guess what it was. I’d go through all the usual suspects: Twinkle Twinkle Little Star, My Bonnie Lies over the Ocean, Mr.Sun and with every guess Son #2 would say no.
Finally, because it was driving me batty I hummed it to a mom who was waiting to pick up her daughter.
“Do you know what song this is?” I asked.
She stared at me in silence for a good 5 seconds before she answered, “It’s the national anthem.”
I’ll just add her to the list of people who think I’m a total idiot and actually have some proof.
-Mom on a veggie mission