Baked Parsnip Fries with Rosemary

Found in Bon Appetit, March 2012 issue

Active time: 15 minutes/ Total 40 minutes

6 servings.

2 1/2 lb. parsnips or carrots, peeled, cut into about 3 x 1/2 inch strips

1 tbsp. finely chopped fresh rosemary, plus 5 sprigs rosemary

1 large garlic clove, minced

3 tbsp. olive oil

Kosher salt, freshly ground pepper

1/2 tsp. (or more) ground cumin

Preheat oven to 450 degrees. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over. Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 tsp. cumin over. Season to taste with salt, pepper and more cumin if desired.

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com/

Comments

Magnolia Bakery-Cream Cheese Frosting

Another amazing frosting recipe from Magnolia! I swear by these recipes, this is my go-to book for icing when I bake!! 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces 6 tbsp. unsalted butter, softened and cut into small pieces 1 1/2 tsp. pure vanilla extract 5 cups sifted confectioners' sugar In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2-3 hours, but no longer, to thicken before using. Makes enough for one 2-or 3-layer 9-inch cake Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com

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