Tuesday, March 16, 2010

As the Tarts Turn

This week on As The Tarts Turn...

Erin receives a message from her unborn child...

"The baby says the Tarts are getting lazy."

"Oh, no he didn't."

Oh, yes he did.

The Tarts, shamed by a tiny little baby, leap into action.

"Let's make something from Sprouted Kitchen. That'll impress him."

8 Parsnips, cleaned and peeled
2 Large Egg Whites

1 Tbsp. Dried Oregano

2 Tbsp. Fresh Rosemary, finely chopped

1 1/3 Cup Fresh Grated Parmesan Cheese

Sea Salt

Fresh Ground Pepper

//Dipping Sauce//
1 Cup Organic Tomato Pulp/Diced Tomatoes

3 Cloves Roasted Garlic

2 Tbsp. Extra Virgin Olive Oil

Pinch of Salt/Pepper
Roasted Red Pepper Flakes

Preheat oven to 425

Line a baking sheet with parchment paper or foil and either spray or give it a rub of butter.

Cut the parsnips into wedges or halves depending on the thickness. Since they taper so much, use the ends whole then cut the fat top into fourths. Try to get them as evenly sized as possible.

In a large bowl, beat the egg whites til frothy with 2 tsp dried oregano.

Working with about half of the parsnips at a time, toss in the egg white and then gently roll in the Parmesan cheese.

Place each parsnip on the baking sheet, with space in between. Sprinkle the fresh rosemary and generous amounts of fresh pepper and salt. (*We misread the directions and added the rosemary before they were on the sheet.) You may even want to give one more sprinkling of
parmesan. Sara recommends drizzling with olive oil before baking.

Bake the wedges 20-25 minutes until crispy and cooked through. Rotate and test them after 15 minutes as the size of parsnips will vary.

We turned the oven off and let them sit for a while; we wanted them crispy.

While baking, simmer the sauce ingredients listed above.

Yum. Thanks Sara! The Tarts are thrilled!

But is the baby?

Find out next week on...As The Tarts Turn.


  1. yay so glad you made them! i was showing hugh the pics and before he even read it he goes 'why does this look like a soap opera?"... that means you did your job well! woo!

  2. Love your blog, the tip about leaving the wedges in the oven for extra crispiness!

  3. Parsnips and parmesan ~ could there be a better combo? YUM!

  4. hilarious. this was a good episode!

  5. I just found your site and you guys and too funny! I am excited to try this...actually it seems like I must bake parsnips fries as I came across this yesterday...