Long ones are rutabaga, pentagon-shaped ones are parsnip!
One of the greatest losses the world faces is the rapidly diminishing availability of heirloom produce. While I’m no fan of Michael Pollan’s hypocritical and, in my humble opinion, very misguided perspectives on the so-called virtues of omnivorism, it was his book The Botany Of Desire, which I read in my high school botany class, that first alerted me to monocrop issues when I was 17. Through Pollan, I learned how plant diversity has been seriously undermined in the past century by human preferences and influences. I am disappointed that Pollan’s nostalgic foodism (for more on this topic, I suggest checking out Colleen Patrick-Goudreau’s excellent podcast on the subject of “pasturbating”) contributes to his erroneous and dangerous conclusions about eating animals and animal byproducts, but I will forever remember and be grateful to him for being the person who showed me the importance of heirloom produce.
Last week, I found myself at the Santa Monica Farmers’ Market buying heaps of gorgeous produce. I just moved to Los Angeles a little over a week ago, and my friend Josia was determined not to let any significant amount of time pass before we hit up the mecca of beach-side produce. It was amazing to breathe in fresh Pacific Ocean air as I filled my canvas bag with purple carrots, heirloom root vegetables, thick and robust curly kale, and more.
Santa Monica Farmers' Market. Image via: Dripwear.com
A few days later, our friend Puki came over to the little apartment Court and I share in Hollywood for dinner and we made spirulina salad. We decided that we wanted something a bit heartier in addition, when I thought I would make some raw parsnip rice (note: this is an amazing dish, I highly recommend it!). Then, it dawned on me that I could make parsnip into fries, and use the rutabaga I got as well. It worked out beautifully! Here is the recipe:
Heirloom Rutabaga-Parsnip Fries
(Serves 1-3)
Ingredients:
Rutabaga
Parsnip
Coconut Oil
Salt
Instructions:
Preheat oven to 385 degrees. Cut rutabaga and parsnip into desired shapes, and then thinly coat with coconut oil and salt. Roast for 40-50 minutes, depending on desired texture. Enjoy!
I love going to Farmers Markets with you and making delicious dishes like this one with you! This one, however, I didn’t make with you, rather got to inhale after you and Puki worked your magic. Thank you babe!!
I would have thought that the pentagonal ones were the rutabaga and the long ones were the parsnips. Looks delicious in any case especially with the use of coconut oil.
Great minds! I posted basically the same thing today except I coated mine with a mix of sesame, cinnamon, and cayenne. Root fries are wayyyyy better than regular fries. 🙂
How coincidental and rad! And yes, non-normative fries rock 🙂
These look phenomenal! I can’t wait to try them!
So glad you found some heirloom vegetables! I have to agree with your thoughts on Michael Pollan. Though his books led me on a path to veganism in part, I can’t quite get over his justifications for eating meat.
Thanks for sharing this, Kaitlyn. I went to an AR conference at Yale a few years ago and there was a panel discussing the flaws in his arguments…it’s cool to hear that we both were turned on to veganism in part due to his books, even if that’s not where his allegiances are!
Hi. The recipe you shared looks delicious and easy to make. Can’t wait to give it a try. Other than salt, do you think other seasonings or flavorings will work with this? If yes, can you suggest as well a good brand to go with it? Thanks a lot!
I think putting paprika, black pepper, cayenne, garlic or onion powder, or perhaps rosemary would work great! Not sure about brands, but organic is always good to shoot for!