These particular roots came from the same place as my roots; a 300 acre farm in south eastern West Virginia.
I’ve been thinking about that farm a lot lately.
My papa and a few friends bought it around this time of year 40 (or was is 41?) years ago.
Obviously, my sisters, brother and I were born and raised there.
I spent much of my childhood years digging my bare toes into the very soil these parsnips grew in.
This month my papa will move away from that house, that land, that soil. He and Megan have decided it’s time to stop making the 35 miles-each-way commute nearly every single day and move on into town.
Town, Lewisburg, is also where my mom lives and nearly an hour closer to Charlottesville so I will be seeing more of them!
Still, it can be hard to dig up your roots and I’ve been feeling rather nostalgic for that home-place that’s dear to my heart.
Papa and Megan came over for a visit last weekend and brought my a large bag of freshly dug parsnips. On a cold and dark day like yesterday I was looking for a reason to turn on the oven so in went a batch of parsnip fries.
|Curried Parsnip Fries|
- 6-8 small to medium parsnips
- 2 tablespoons natural peanut butter
- 2 tablespoons nutritional yeast, plus another tablespoon for coating
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1-2 tablespoons water
- ~1 teaspoon curry powder
- salt to taste
- slice parsnips into fry shape of choice
- whisk all other ingredients (except 3rd tablespoon of yeast) together into a thick sauce
- in a bowl coat ‘fries’ with sauce (your hands are the best tool for the job)
- sprinkle coated parsnips with last tablespoon of yeast and another pinch of salt
- spread parsnips on a baking sheet lining with parchment or a silpat
- bake in a 424* oven until lightly browned (time will vary depending on fry thickness, mine took about 20 minutes)
Ready for the oven!
Papa and Megan also brought me bags of two of my favorite roots from the garden, sweet potatoes and radishes. Love my roots.