Honeyed Parsnip Fries

This excellent way to use large parsnips is adapted from a recipe presented in the 2009 Illustrated Encyclopedia of British Cooking (ISBN 978-0754819127).  The fries are easy to make, and really addictive.  We plowed through the entire platter within minutes of taking the above picture. 

4 medium parsnips, each peeled and cut into 8 wedges
2 tablespoons flour
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup canola oil
2 tablespoons clear honey
freshly ground nutmeg, to taste

Preheat oven to 400° F.

Parboil the parsnip wedges in boiling water for 5 minutes.  Drain, shaking off any excess water.  Toss with the seasoned flour.

Pour oil into a large baking pan and spread evenly across the bottom.  Add the seasoned parsnip wedges and toss making sure that all sides are oiled.  Bake, stirring every 10 minutes, until the parsnip wedges are golden brown and cooked through, about 30 minutes. 

Remove pan from oven, drizzle the wedges with honey and dust with ground nutmeg.  Return to the oven for 2-3 minutes until the honey has liquefied and soaked into the wedges.  Remove from oven and let cool slightly before serving.

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