Parsnip Fries a.k.a. Parsnipples

I love Spring. I don’t think I could be any happier about the warm weather and the bright colors everywhere. I dusted off my bike on Monday after a long (2+ year?) hibernation. I remember when Mal and I used to bike 12-15 miles every morning before work up the steepest hills in Stamford, and it feels like a lifetime ago. I am dabbling with the idea of training for a triathlon this year for some added motivation with my workouts. It has been four crazy years since my last race, and I would love to get back into it and beat my time now that I am an old lady. I will never forget that dreaded “swim” flailing for my life like a lunatic in open water – I would have to think things could only improve after that ridiculous performance. I will share my training plan (once it exists) and keep you posted on my progress.

I am thrilled to announce that I am almost 50% through my kickstarter campaign, and my project has surpassed its initial funding goal and is climbing over $11,000. The outpouring of support has been incredible, and I am so excited to continue the momentum and pre-sell as many copies of the cookbook as possible. I am just over 130 backers, and I hope to get over 200 by the end of the month! You can pre-order a copy of the cookbook and check out the campaign at Huge shout out to my photographer Erica Gannett who has created gorgeous images for the cookbook and campaign. Check it out!

Today’s recipe is a staple in my kitchen: parsnipples. I really have no idea where this name comes from, but I am pretty sure we can blame Ryan for it. Parsnipples (or parsnip fries) are one of the easiest roasted vegetables to make, and they come out incredibly every single time. The sweet/salty flavor combination is irresistible, and they go great with every meal. I am making less and less roasted veggies these days as the weather gets warmer and I turn to salads, but this is a great staple to always keep in your back pocket.

Parsnip Fries:

Serves 2, Prep time: 5 min, Cook time: 20-25 min


  • 2 parsnips
  • 1 Tbsp (or less) olive oil
  • Sea salt, pepper, and garlic powder


  1. Preheat oven to 400 degrees
  2. Peel your parsnips and slice them into pieces that look like your favorite french fries
  3. Arrange the pieces on a foil-lined baking sheet
  4. Spray or lightly toss the parsnips with olive oil 
  5. Season with sea salt, pepper, and garlic powder
  6. Bake for 20-25 minutes, turning once

Parsnip Soup w/ Spiced Pumpkin Seeds

Great news, followers! My blog is not dead. It was simply hibernating for a bit while I figured out some pretty monumental life decisions. I wasn't feeling as creative with my cooking (and time was limited), so I remade a ton of my old recipes to make things quicker and easier. In the midst of the craziness, I quit my job at McLagan and accepted a new position at PepsiCo! It is going to be a huge change, and I am thrilled to start this next chapter. I have this week off before I start to get things organized, so I am hoping to share some great new recipes with all of you.

I was feeling very jealous of Grace and my other Boston friends who visited the Sunday SOWA market today because the farmers market here in Stamford just doesn't even compare. I go and support them every week, but I am pretty convinced that a lot of the fruits and veggies are not local. There wasn't a parsnip to be found yesterday, so I went to the grocery store to pick some up so I could experiment with a new soup. I try to make a new soup every (or every other) week in the Fall/Winter to have ready-made meals handy. This recipe is incredibly flavorful with amazing fall tastes, and the spiced pumpkin seeds add the perfect crunch.

Try it out and let me know what you think!

Parsnip Soup w/ Spiced Pumpkin Seeds:

 Serves 4-5, Prep time: 20 min, Cook time: 75 min


  • 1 Tbsp. olive oil
  • 1 large sweet onion, chopped,
  • 6 cloves garlic, chopped
  • 1 bunch green onions/scallions, chopped
  • 1 bunch celery, chopped
  • 1 XL carrot, peeled & chopped
  • 3 XL parsnips, peeled & chopped
  • 4 cups organic chicken or veggie stock (no sugar added!)
  • salt and pepper to taste
  • 1/2 cup raw organic pumpkin seeds
  • 1 tsp. olive oil
  • 1/2 tsp. cinnamon
  • 1/2 tsp. paprika
  • 1/2 tsp. cumin


  1. Heat 1 Tbsp. olive oil over medium heat
  2. Add onion, garlic, and scallions and saute about 10 minutes until fragrant
  3. Add celery, carrots, and parsnips. Stir well to combine and cook another 5 minutes
  4. Add stock and bring to a boil
  5. Cover and reduce heat. Cook for 1 hour
  6. Meanwhile, heat 1tsp. olive oil in a small pan over medium heat
  7. Add pumpkin seeds and toss to combine
  8. After 1-2 minutes, add cinnamon, paprika, and cumin
  9. Cook for another 2-3 minutes until fragrant and then let cool
  10. When soup is done, let cool slightly and blend with immersion blender or food processor
  11. Season with salt and pepper to taste (I just added some pepper)
  12. Serve piping hot with ~1Tbsp. of spiced pumpkin seeds on top! Happy Fall :)