Cooking With Kids: Caramel Popcorn Cake

cooking with kids: caramel popcorn cakeCooking with Meredith

Last week was Meredith‘s birthday. She turned eight. In addition to cooking and getting creative in the kitchen, Meredith loves playing with Lego, spelling big hard words, Ukrainian dancing, and wrestling with her brothers.

To celebrate her birthday, we made a popcorn cake . . . a most delicious and simple way to celebrate any occasion.

And a whole lot of fun to make, too!

ccoking with kids: meredith with caramel popcorn cakeThis recipe is based on the simple butter and melted marshmallow base used for rice krispie squares, but we used coconut oil and added molasses to give it a lovely caramel flavour and colour. The molasses keeps the cake soft and a bit ‘gooey’ – just what a birthday cake should be! The pecans and dried cranberries add a nuttiness and tang that take this simple cake into the realm of ‘Wow!’

cooking with kids: caramel popcorn cakeI think I’m going to make one for my next grown-up gathering, too!

* * * * *

Kitchen Frau Notes: Molasses comes in 3 different ‘strengths’, with blackstrap molasses being the darkest and strongest, cooking molasses being somewhat lighter, and fancy molasses being the lightest in colour and mildest tasting. For this recipe we used fancy molasses to get a lovely mild caramel flavour, but I’ve also made the cake using blackstrap molasses plus golden syrup. Don’t omit the salt – it brings out the flavour and adds a bright ‘salted caramel’ kind of punch.

Tip: To measure molasses, lightly spray the measuring cup or spoon with cooking oil spray or wipe it with a thin film of coconut oil or butter and the molasses will slide right out.

cooking with kids: caramel popcorn cake

Caramel Popcorn Cake

Skills practiced: measuring, stirring, patting into pan

  • ¼ cup coconut oil or vegetable oil + ½ cup popcorn kernels (or 14 cups/3½ quarts/3.3litres oil-popped popcorn)
  • ½ cup (115gms) coconut oil or butter
  • 250 grams (8.8 oz) marshmallows (6 cups mini marshmallows or 37 regular marshmallows)
  • ¼ cup (4 tablespoons/60ml) fancy molasses (or 2 tablespoons blackstrap or cooking molasses plus 2 tablespoons golden syrup, corn syrup or brown rice syrup)
  • ½ teaspoon salt (if using salted butter, reduce salt to ¼ teaspoon)
  • 1 cup (100gms) pecan halves
  • 1 cup (120gms) dried cranberries

Preheat the oven to 350°F. Toast the pecans on a cookie sheet in the oven for 10 minutes. Let them cool.

Lightly grease a tube (angel food cake) pan or 9×13″ pan with cooking oil spray or oil.

Then, pop the popcorn kernels. In a stovetop popcorn popper or a large pot with a handle and lid, melt the coconut oil over medium-high heat. If you don’t have a big enough pot, make the popcorn in two batches.

Once the oil is rippling a little bit in the pot, pour in the popcorn kernels. Put the lid on the pot and as soon as you hear the first kernels pop, start shaking the pot back and forth on the burner, holding the lid down with one hand and a pot holder and shaking with the other hand and a pot holder. If you don’t shake the pot, the popcorn kernels will burn. If you need a break from shaking, lift the pot up for a few seconds so it is held just a half inch (one centimetre) from the burner, then put it back on the burner and keep shaking. If using a stovetop popper you can just hold the pot handle with one hand and turn the stirring crank with the other.

popping the corn for the caramel popcorn cake: cooking with kidsIMG_7609a caramel popcorn cake

Keep shaking or stirring the pot until the popping slows down and you hear only the occasional pop. Remove the pot from the burner and leave the lid on until you don’t hear any more pops.

Measure 14 cups of the popcorn kernels into the largest bowl you have (or a big roasting pan). Try not to get any unpopped kernels into the bowl. You get to nibble on any popcorn left over.

Add the toasted pecans and the dried cranberries to the bowl.

cooking with kids: caramel popcorn cakecooking with kids: add the pecans and cranberries to the popcorn

In a large saucepan on the stove, melt the coconut oil or butter over medium heat. Add the marshmallows, molasses, and salt.

cooking with kids: caramel popcorn cakecooking with kids: caramel popcorn cake

cooking with kids: caramel popcorn cakecooking with kids: caramel popcorn cake

Stir until the marshmallows are completely melted and the the mixture is smooth. You will have to stir it hard at the end to make sure all the melted coconut oil is mixed in.

cooking with kids: caramel popcorn cake

oaky, ready to pour it quickly into the bowl of popcorn

Now you need to WORK QUICKLY to mix everything before the mixture cools. (It is handy to have two people to do this – one to pour the mixture out of the pot and hold it over the bowl while the other one scrapes the pot.)

cooking with kids: caramel popcorn cake

look at that luscious coating

Pour the marshmallow molasses mixture over the popcorn. Use a rubber spatula to scrape the pot clean. Use the spatula to stir the popcorn until everything is coated in the marshmallow caramel. Go all around the bowl, scraping to the bottom and bringing the spatula up to coat the popcorn.

cooking with kids: caramel popcorn cake

cooking with kids: caramel popcorn cake

as you stir, you get lots of cool, spiderwebby strings!

Quickly dump the mixture into the greased pan and scrape in the bits of popcorn sticking to the bowl. Grease your palms by rubbing them with a bit of coconut oil or butter, or by spraying them with cooking oil spray. Use your greased palms to press the popcorn down into the pan a bit and to smooth the top.

cooking with kids: caramel popcorn cake

press down, but not too hard

Put into the fridge to cool and harden for about 1 hour. Then turn the cake over and use a butter knife to loosen it onto a plate, or cut it into squares if you made it in the 9×13″ pan.

cooking with kids: caramel popcorn squaresMakes 12 slices of cake, or 15 squares.

Keeps well at room temperature, uncovered, for up to a week, although it’s never lasted that long in our house! (The molasses keeps it from hardening.)

Guten Appetit!

See other ‘Cooking With Kids’ posts here.

You might also like:

Gingerbread Rice Krispie Squares with a Decadent Cinnamon Ganache

Choco-Crisps to Feed my Chocolate Addiction

The Un-Cheesecake with Coconut Crust and Berry Sauce

Homemade Ice Cream Cake

 cooking with kids: caramel popcorn cake

Posted in Cakes, Cooking with Kids, Dairy-free | Tagged , , , , , , , | 2 Comments

Farmhouse Fried Chicken

farmhouse fried chickenChances are, if you grew up on a farm on the Canadian Prairies, you’ve eaten chicken prepared like this. (Chances are if you grew up in town on the Canadian Prairies, you’ve eaten it, too.)

Simple. Basic. Yet somehow so richly flavoured and tantalizing. When this chicken is doing its thing in the oven, everyone who enters the kitchen smiles eagerly, sniffing and asking Mmmmm. . . what’s for dinner?

It is the kind of comforting, home-cooked way to make fried chicken that never goes out of style.

My mother-in-law (affectionately called Granny by everyone) has made this chicken for the 60-plus years she’s lived in the farmhouse on the family farm in northern Alberta.

Raymond’s dad, who, at 94-years-young, is one of the dwindling number of Canadian World War II veterans alive to tell his amazing stories, rates this chicken as one of his favourite dishes.

My kids rave about it – it’s their favourite meal that Granny makes, too.

I think it has stood the test of time.

farmhouse fried chicken

Farmhouse Fried Chicken

  • One 3 to 4 lb (1.4-1.8kg) chicken, cut up, or a mixture of pre-cut chicken pieces
  • ½ cup (70gms) flour, or your favourite gluten-free blend, or cornstarch (I like to use a blend of equal parts millet flour, sweet rice flour, and potato or corn starch)
  • 1 teaspoon salt
  • ½ teaspoon coarsely ground pepper
  • ½ teaspoon poultry seasoning or ground sage
  • 2 to 3 tablespoons oil
  • ¾ to 1 cup water

Optional (but only if you want to be extra fancy): 1 or 2 bay leaves, use white wine instead of water

Preheat the oven to 350°F.

Cut the chicken into serving sized pieces (see how to cut up a chicken here), if using.

cut up the whole chickenIn a medium-sized bowl, stir together the flour, salt, pepper and poultry seasoning.

Heat a large skillet over medium heat. Add 2 tablespoons of the oil.

Dip the chicken pieces into the seasoned flour, turning them to coat all sides and get the flour into all the crevices. Shake off the excess.

Fry the floured chicken pieces in the oil, skin side up first, until golden brown on both sides. You may need to fry them in two batches, adding the remaining tablespoon of oil for the second batch. If you have a splatter screen to put over the skillet while frying, it will help reduce the mess on your stovetop from the fine splatters of oil.

brown the chicken in the panRemove the browned chicken pieces to a casserole dish, dutch oven, or small roasting pan with a lid. Or use a baking dish, and cover it with foil while in the oven. Ideally the roasting dish will be large enough to hold the chicken pieces in one layer if they are snugged up against each other.

Pour ¾ cup of water into the skillet, and stir to deglaze it and loosen up all the flavourful bits stuck to the bottom. Pour the water with the pan drippings into the casserole dish around the chicken. If using bay leaves, tuck them into the liquid so they are fully submerged.  Add a bit more water if needed to bring the liquid up to ¼ inch (.5cm) deep.

farmhouse fried chicken in the roasterCover and bake for 1 hour. If you have time, you can bake it for up to two hours, adding a bit more water halfway through if it’s getting dry (but it is tender and flavourful after one hour, the extra time just adds a slight edge of even more tenderness.)

IMG_7569a farmhouse fried chickenTransfer the chicken pieces to a serving plate and drizzle with the flavourful gravy left in the bottom of the roasting pan.

*Variation: Mabel’s Mushroom Fried Farmhouse Chicken – 2 cans sliced mushrooms with their liquid. Instead of the water, drain the liquid from the tinned mushrooms and use it to deglaze the pan. Scatter the mushrooms over the chicken, pour in the deglazed mushroom liquid, and bake as for the regular Farmhouse Chicken, above.

Or use 1 lb (450gms) fresh mushrooms, sliced. Place half of them into the roasting pan before you put in the chicken pieces, and sprinkle the other half on top of the chicken pieces. Use water to deglaze the pan, as in the recipe above.

Serves 4 to 5.

Guten Appetit!

You might also like:

Chicken Bake with Apples, Onions, and Horseradish

How to Cut Up a Chicken

From Homemade Chicken Stock to Comforting Chicken Soup

Butter Chicken with Scented Basmati Rice

Grilled Chicken with Romesco Sauce

Posted in Chicken & Poultry | Tagged , , , , , , , | 2 Comments

Cooking With Kids: Fried Eggs in Salami Nests

cooking with kids, fried eggs in salami nestsCooking with kids is such fun.

Now that my kids are grown up (almost), our cooking together is different. We still have great times in the kitchen, but it often involves lots of laughter, and grown-up jokes, gossip, and sometimes deep conversations. A glass of wine is occasionally also included.

Since I miss the fun of cooking with younger kids, too, I’ve resorted to borrowing friends’ kids to cook with. Meet Meridith – my new cooking buddy. She’s almost eight, and she’s keen and eager to get her hands dirty in the kitchen.

cooking with kids, Meredith, eggs in salami nestscooking with kids, Meredith, fried eggs in salami nests

Join us in our ‘Kitchen Kids’ culinary adventures as we cook foods that are fun and easy for kids to prepare (sometimes with an adult’s help).

Cooking With Meredith: Eggs in Salami Nests

For our first cooking adventure we cooked our way through a whole bunch of projects – Meredith helped me make and roll a batch of Breakfast Balls, we whizzed up a pitcher of cashew milk, a gingerbread dough boy smoothie, and then we made a breakfast-for-supper meal of pancakes and Fried Eggs in Salami Nests.

Eggs belong in nests, don’t they? And when the nests are as tasty as these, you’ll want to go egg-hunting, too. Salty, spicy salami shards are the perfect foil for a soft, perfectly fried egg – a great change from bacon, and easy to make.

Make just one Egg in a Salami Nest for an individual breakfast, or whip up a whole bunch of them for a brunch gathering.

cooking with kids - fried eggs in salami nestsMeredith had fun slicing the salami and cracking the eggs. Then we all had fun eating the Eggs in Salami Nests with pancakes, for a breakfast-for-supper meal.

I made the eggs again for lunch a few days ago, and we ate them with orange and avocado wedges and toast.

cooking with kids, fried eggs in salami nestsEggs in Salami Nests

Skills practiced: knife skills, breaking eggs

For each nest:

  • 3 very thin slices salami (20gms)
  • 1 egg
  • a grinding of pepper (optional)
  • 1 tablespoon of water per skillet
  • 1 skillet (frying pan) with a lid that fits, or a lid from another pot that fits over the skillet, even if it’s a bit bigger than the skillet. If you don’t have a big enough lid, you could use a plate, but you need to be careful not to break it or burn yourself.

You can make up to 4 nests at a time in a large 12-inch skillet, or up to 3 nests in a smaller 9-inch skillet.

Stack the 3 salami slices on top of each other. Hold the slices down with one hand, bending your fingers inward so your knuckles stick forward. Using the knife with your other hand, slice through the salami slices so that your knuckles brush the side of the knife, but the sharp part can’t cut your fingers.

Slice the salami into thin slices, about 1/8 inch (.25cm) thick – that’s as thick as pieces of straw, like in a nest.

eggs in salami nests

Andreas was my hand model here, since Meredith and I were too busy to take pictures

Drop the salami shreds into a skillet (frying pan) and put it on the stove burner turned up to medium heat.

Fry the salami shreds, stirring them often with a wooden spoon, until the edges of some of them start to turn light brown and some of them are starting to get crispy.

With the wooden spoon, push the salami shreds into rounded nest shapes, with empty centers, for however many nests you are making. Make sure the nests aren’t touching each other.


frying the salami shreds for the eggs in salami nestsmaking the salami nests for the eggs

Now, carefully smack an egg against the top of the counter so there is a circle of broken shell. Hold the egg over  one of the salami nests. Push your two thumbs into the cracked spot and pull the two halves of the egg apart, gently sliding the egg into the middle of the salami nest. Do that for each nest.

crack an egg into each salami nestput a lid on the skillet

Put one tablespoon of water into the pan, dropping it somewhere beside the nests, not on them. The water will turn to steam and help to cook the top of the egg whites, so you don’t have to turn the eggs over.

Quickly cover the skillet with the lid, turn the heat down to medium-low, and set the timer or watch the clock. It will take about 4 to 5 minutes for medium soft eggs, and 6 to 7 minutes for hard eggs. It depends how hot your burner is.

While the eggs are cooking, you can make some toast to go with them.

Don’t lift the lid to peek until 4 minutes are up. Then look quickly so not too much steam escapes. If the tops of the egg yolks aren’t clear and yellow anymore, and have turned a milky white, the eggs are ready for ‘soft’ eggs. If you want them hard, let them cook a bit longer. You can lift the lid and check them about every minute or so to see if they are hard enough. Touch the top of the egg gently with a wooden spoon or spatula to see how hard it is.

fried eggs in salami nests cooked to perfectionSlide a spatula under the eggs in their nests and put the nest onto your plate or a slice of toast.

cooking with kids, fried eggs in salami nests

Meredith made 2 soft eggs, on the left, and 2 hard eggs, on the right

Guten Appetit!

See other ‘Cooking With Kids’ posts here.

You might also like:

High Protein Pancakes

Rollpfannkuchen is Just Another Name for Crepes

Pancakes, the Thick Fluffy Kind

Yogurt, Honey, and Walnuts – Beautiful Breakfast Simplicity

 cooking with kids, fried eggs in salami nests


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Gingerbread Dough Boy Smoothie

gingerbread dough boy smoothieIt’s like a big glass of drinkable oatmeal and gingerbread cookie dough combined – much too yummy to be a healthy breakfast-on-the-go, right?

In honour of Williams-Sonoma‘s Smoothie Week, I thought I’d like to share a smoothie recipe with you that our family is crazy about.

We make a lot of smoothies around here – thank goodness for my powerful high-speed blender. I use it almost daily and it definitely earns its keep. I often say that if I put a hunk of wood in there, the blender would chew it up to make sawdust in no time.

I use an actual recipe for a few special smoothies, like this refreshing Cantaloupe Creamsicle Smoothie, or this teenager-favourite Nutty Monkey Smoothie, and the Gingerbread Dough Boy smoothie in this post, but my regular, everyday smoothies don’t usually follow a recipe.

I start with a handful of seeds or nuts, or a dollop of yogurt, a few chunks of frozen banana, then toss in a bunch of this frozen fruit and a little bit of that. I might have frozen saskatoons or raspberries, maybe some chunks of frozen melon or pineapple or mango. If there’s any fruit in the fruit bowl that’s looking a little tired – in it goes – an apple or a plum or a peach. Sometimes I add a handful of kale leaves, spinach, or a celery stalk – maybe some basil or mint or parsley, or a glop of flax seed oil or coconut oil. It often gets a squeeze of lemon, or a few tablespoons of frozen orange juice concentrate, maybe a shot of vanilla or a drizzle of honey. Then I slosh in enough liquid to get the whole mass blending – either coconut water, fruit juice, or a plant milk.

By this time the blender is usually so full it’s almost oozing out the top! It’ll give us a few big mugfuls of smoothie for breakfast, and there’s enough left over to fill a couple small mason jars to refrigerate for the next day. They’re as good as freshly made – they just need a quick shake-up first. Though I do admit that with this casual system, some smoothies turn out better than others. You never get the same flavour twice.

Sometimes (and I’m not mentioning names here) family members even roll their eyes at my combinations (What? They don’t like the strawberry jam, kale, and hemp heart smoothie?) but mostly the smoothies are happily guzzled with no complaints.

gingerbread dough boy smoothieI think the most unusual thing I’ve thrown into the blender was the leftover half a pan full of rhubarb and plum crisp. The dessert wasn’t getting eaten, and I couldn’t bear to see it go to waste . . . so . . . into the blender it went with a few cups of milk. The cinnamon and crunchy oat crumble topping whizzed up into a doughy, silky smoothie with a fruity rhubarb tang. It ended up being a hit!

It got me thinking how good oats might be in a smoothie – there had been a heft to that made-from-leftover-fruit-crisp mixture that was very satisfying. And since gingerbread cookie dough is so popular with my crew, this smoothie was born.

If you love gingerbread, or pumpkin pie, or gingersnap cookies – you’ve come to the right place. This Gingerbread Dough Boy smoothie tastes like dessert for breakfast, but has the stick-to-your-ribness of a bowl of oatmeal porridge. Oats contain high amounts of insoluble fiber and minerals and can lower high blood sugars and help reduce the risk of heart attacks. As little as a half teaspoon of cinnamon per day has all kinds of health benefits. The dates add a refined-sugar-free, caramel sweetness to the smoothie.

mug of gingerbread dough boy smoothieAnd if you’re in a rush getting yourself up and out the door to work in the morning, you can measure all the ingredients, except for the ice cubes, into the blender the night before. Store the whole blender container in the fridge overnight to let the oatmeal and milk get nice and cozy together, and in the morning just add the ice cubes (your eyes barely need to be open for that) and whiz it up. Pop it into a to-go cup, and you can race out the door with breakfast in hand.

* * * * *

Kitchen Frau Notes: I like to keep a can of unsweetened frozen orange juice concentrate in my freezer. Whenever I need a shot of pure tangy orange flavour to liven up a recipe, I just scoop out a few spoonfuls, then put the lid back on, cover it with a baggie, and pop it back into the freezer. The orange juice concentrate adds a hint of tang which livens up the spices and sweetness of the dates, though if you don’t have any on hand, the smoothie is good without it, too.

*A ‘pinch’ of salt is the amount you can pick up between your index finger and thumb – less than 1/8 of a teaspoon. It’s not much, but it does brighten up the flavours of the spices.

gingerbread dough boy smoothie

Gingerbread Dough Boy Smoothie

  • 3 large (50gms) medjool dates
  • 1/2 cup (60gms) uncooked rolled oats, large-flake or regular
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • pinch salt
  • 1 tablespoon frozen unsweetened orange juice concentrate
  • 1 cup (240ml) almond milk, homemade cashew milk, or rice milk, plus a bit extra to thin the smoothie if needed
  • 6 ice cubes (6 oz/170gms)
  • sprinkle of cinnamon, a few toasted rolled oat flakes, or crumbled gingersnap cookie crumbs to garnish, if desired

gingerbread dough boy smoothieRemove the stem caps and pits from the dates. Just pull the dates apart with your fingers to get the pits out.

gingerbread dough boy smoothiePlace the pitted dates and all the rest of the ingredients into the blender canister. Whiz at high speed until creamy smooth – 1 to 1½ minutes in a high speed blender, possibly longer in a regular blender. (If you can’t get it as smooth as you like in a regular blender, soaking the ingredients overnight as mentioned above, should solve that problem.)

Vitamix blender full of gingerbread dough boy smoothiePour into glasses and sprinkle with cinnamon, oats, or cookie crumbles if you want to be fancy.

gingerbread dough boy smoothie

The smoothie may thicken up slightly after sitting for a while. Add a splash more milk to thin it, if you like.

Makes about 2 cups (500ml) – enough for one generous breakfast smoothie or 2 snack-sized smoothies.

Guten Appetit!

You might also like:

Cantaloupe Creamsicle Smoothie

Nutty Monkey Smoothie

Banana Milk

A Trio of Warm Milks to Curl Up With

Chai Tea Syrup

Disclosure: I have not been compensated in any way by Williams-Sonoma for this post. I just thought it would be fun to come up with a smoothie recipe for Smoothie Week. All opinions in this post, as always, are my own.

Posted in Breakfast & Brunch, Dairy-free, Drinks, Vegan | Tagged , , , , , , , , , | 2 Comments

Roasted Parsnip Fries with Spicy Orange Mayonnaise

Roasted Parsnip Fries with Spicy Orange MayonnaiseThis weekend was parsnip digging time in our garden.

There wasn’t much left to harvest.

Out came the last of the potatoes – the Yukon Golds, the Russian Purples, and the German Banana Potatoes.

Out came the parsnips and the Hamburg Rooted Parsley.

Out came the last strawy stems of beans and herbs, and the stumpy stems of kale the foraging deer had stripped bare (those pesky robbers already got to my carrots and beets).

The garden can now be put to bed.

Sections of it are already covered in its blanket of dead leaves. They’ve been gathered off the lawn and spread over the sleeping garden to quietly break down and yield their rich load of minerals and healthy bacteria when we till them into the soil next spring.

When we started digging at the stubborn, deeply-rooted parsnips, we were surprised at how big they’d grown!

oven roasted parsnips with spicy orange mayonnaiseWe had some willing garden harvest helpers. It was a two-man job.

oven roasted parsnip fries with spicy orange mayonnaiseTonight I roasted up some of those parsnips, and stirred up a tangy dipping sauce to go with them.

It was a wonderful reward for yesterday’s work.

Like a pan full of roasted fall.

Warm, chewy and crunchy. Soft, toasty and golden.

You really must try roasting parsnips. Their flavour is sweet, earthy and sublime – totally transformed when roasted to crispy-at-the-edges addictive perfection.

And that sauce – oh my – spicy, tangy, and so simple to stir together!

oven roasted parsnips with spicy orange mayonnaise(I just hope your teenager doesn’t come in and eat half the pan while you are trying to photograph them so you have to go outside to the tub full of parsnips in the garage, get another bowlful of them, have to peel them, slice them and roast another whole batch again so you have enough for supper – just sayin’ – since those dirty fingernails in the photo above gave him away.)

* * * * *

Kitchen Frau Notes: I always keep a can of frozen unsweetened orange juice in my freezer. I pop the lid back on, slip a plastic sandwich baggie over the top and put an elastic band around it. It never freezes totally solid, and I love scooping out a spoonful to add to dishes whenever I need a hit of concentrated citrus flavour and don’t want to squeeze or zest an orange. It’s a handy trick and wonderful secret flavour booster for many veggies, meats, or salad dressings.

If you are making this for young children, or wish for a milder version, use 1/8 teaspoon cayenne, or substitute it with ½ teaspoon regular sweet paprika.)

oven roasted parsnips with spicy orange mayonnaise

Parsnip Fries with Spicy Orange Mayonnaise

  • 2 lbs (1 kg) parsnips (about 6 cups when cut into sticks)
  • 2 tablespoons olive oil
  • 2 tablespoons frozen orange juice concentrate
  • ½ teaspoon salt
  • ¼ teaspoon coarsely ground pepper

For the sauce:

  • ¼ cup (60 ml) mayonnaise – regular, light, or egg-free
  • 3 tablespoons frozen unsweetened orange juice concentrate
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper

Preheat oven to 400°F.

Peel and trim the parsnips. Cut them into french-fry-sized strips.

Place them on a large cookie sheet. You can line the pan with parchment paper or tin foil for ease of clean up. (My well-seasoned ceramic pan cleans up pretty easily with just a soak in warm water.) Ideally, the pan should be large enough that the parsnip fries can be spread in a single layer.

Drizzle the fries with the olive oil and plop on the orange juice concentrate – it will thaw as you toss it. Sprinkle with the salt and pepper.

Using two spatulas, toss the parsnip fries until they are evenly coated with the oil and seasonings.

oven roasted parsnip fries with spicy orange mayonnaise

Roast in the preheated oven for 40 to 45 minutes, turning the fries with a spatula every 10 to 15 minutes, until they are brown and crispy at some of the edges. Parsnip fries will not get as crispy all over as potato fries, but will still be moist in spots, and subtly sweet.

roasted parsnip fries with spicy orange mayonnaise

While the parsnips are roasting, stir together the ingredients for the dipping sauce in a small bowl.

Serves 4 – if all the fries make it to the table!

Guten Appetit!

You might also like:

Lentil Fries with Currywurst Dipping Sauce

Honey Mustard and Seed-Encrusted Pork Tenderloin with Parsnip Mashed Potatoes

Mexican Burgers with Smoky Chipotle Sauce

Coconut and Curry Carrot Puree with Crunchy Seed Topping

Posted in Condiments & Sauces, Gardening, Vegan, Vegetables | Tagged , , , , , , , , | 16 Comments