Averie Cooks

-1 For the Parsnip Fries - Preheat oven to 425F and line two baking sheets with Silpat liners, aluminum foil, or parchment paper; set aside. Peel and trim parsnips into fries, about 4 to 5 inches long, and about 1/4-inch wide (they do shrivel, but not as much as carrots or sweet potatoes).
-1 Place parsnips in a large mixing bowl and sprinkle with corn starch and using your hands, toss to coat evenly. Transfer parsnips to prepared baking trays, divided evenly, about one pound per tray. Drizzle about 1 tablespoon olive oil over each tray and toss parsnips with hands to disperse and coat evenly. Sprinkle with salt and pepper. Prior to baking, arrange parsnips on the trays so they are not touching each other and have air space between them; air circulating allows them to crisp up better in the oven.
-1 Bake on the first side for about 20 to 25 minutes. Remove trays from the oven, flip parsnips over with a tongs, drizzle with about 1 tablespoon oil over each tray, and bake for an additional 15 minutes, or until parsnips are browned and crispy. Baking times will vary greatly due to size parsnips were trimmed, the moisture content in them, how thick the cornstarch was applied, how much oil is used, and personal taste preferences. They will be prone to burning in the final minutes of cooking so keep a watchful eye as this is a very hot oven. Remove from oven and serve immediately with ketchup, mustard, Homemade Spicy Honey Mustard, barbeque sauce, sour cream, salsa, guacamole, or balsamic reduction or creamy balsamic reduction dip.
-1 For the Creamy Balsamic Reduction Dip - While the parsnips are baking, combine balsamic vinegar and brown sugar in a small saucepan and heat over medium to medium-high heat, stirring constantly until sugar dissolves. Allow mixture to come to a boil and boil fairly rapidly for about 3 to 5 minutes, or until volume has reduced by about half, stirring intermittently while it boils. Keep a watchful eye so mixture doesn't boil over, which its prone to doing.
-1 Immediately transfer the reduction to a heat-safe container or bowl and do not let it cool in the saucepan because it will be prone to sticking to the saucepan as it cools and it will turn into a sticky, hardened mess on the saucepan and the scrubbing becomes epic; transfer immediately to a container and then soak the pan.
-1 After balsamic has cooled for about 10 minutes, combine about 2 tablespoons balsamic reduction with sour cream, to taste, playing with the ratios as desired. Stir until mixture is smooth. Serve immediately with fries. Extra balsamic reduction will keep for months in an airtight container in the refrigerator. After balsamic reduction has been combined with the sour cream, I suggest consuming it within a week.