Parsnip Oven Fries with Balsamic Yogurt Dip
For the Oven-Fries
- 3 parsnips
- 1 tablespoon fresh rosemary, chopped plus 5 whole sprigs of rosemary
- 1 clove garlic, finely minced
- 3 tablespoons olive oil
- 1/2 teaspoon ground cumin
- osher salt, freshly ground pepper
For the Yogurt Dip
- 1/2 cup balsamic vinegar
- 3 tablespoons light brown sugar
- 1/2 cup plain
- Preheat oven to 450°F.
- Peel the parsnips and chop them into 3" lengths. Cut each piece in half, lengthwise. Lay the pieces cut side down so that is stable on your cutting board. Cut them into fries by slicing toward the core in half inch wide pieces. For best results try and make all the fries roughly the same size so that cook evenly.
- Place the fries, chopped rosemary, garlic, and oil in a large work bowl. Season with salt and pepper. Toss to coat.
- Arrange the fries in a single layer on a rimmed baking sheet and place the whole sprigs of rosemary on top, evenly distributed.
- Bake for 10 minutes, then turn the parsnips and roast for another 10 minutes or until the parsnips are tender and browned in spots.
- While the parsnips are baking, combine the balsamic vinegar and brown sugar in a small, heavy saucepan and heat over medium-high heat, stirring constantly until sugar dissolves. Allow the mixture to come to a rapid boil and cook for 3 to 5 minutes, or until it has reduced in volume by about half. You may need to reduce the heat to prevent a boil over.
- Immediately transfer the reduction to work bowl to prevent it from sticking to the saucepan as it cools. Soaking the saucepan at this point in soapy water will make cleanup much easier.
- When they have finished baking, remove the fries from the oven and discard the rosemary sprigs. Season with the cumin, as well as additional salt and pepper to taste.
- After the balsamic sugar mixture has cooled mix 2 tablespoons with the yogurt. Stir until mixture is smooth. Add more to of the reduction to achieve the flavor and sweetness you desire. Serve with the fries.