Name: Sous Vide Crispy Roasted Parsnips
Total time: 2 h 30 min
Ingredients: 2 cups water; Salt and pepper; 1/2 teaspoon baking soda; 2 pounds parsnip , peeled and sliced ½ inch thick on bias; 2 tablespoons unsalted butter; 1/2 cup vegetable oil; 1 ounce Pecorino Romano cheese , grated fine (½ cup)

Why This Recipe Works

A popular misconception: Parsnips are just fancy carrots. That couldn't be further from the truth. Starchier, sweeter, and distinctly more aromatic than their orange cousins, parsnips take well to various cooking methods—everything from purees to roasts. We wanted to create a recipe for something akin to parsnip fries, because, well, nobody ever makes good parsnip fries. (Challenge accepted!) We discovered that a solution of baking soda roughed up the surface of the parsnips without breaking them down too much—just enough to create more surface area and miniature crags on their exteriors. Tossing the parsnips in salt roughed them up even more, and it created a bit of a starchy paste that led to a crisper exterior when, after an hour swim, they were given a final blast in a hot oven. We like to toss these crispy gems in a healthy amount of tangy Pecorino Romano, but the possibilities are endless. Be sure to double bag the parsnips to protect against seam failure. Parsnips have a tendency to float when placed in a sous vide water bath, which can lead to uneven cooking.

Before You Begin

Use weights to make sure the parsnips are fully immersed during cooking. For more about sous vide cooking, refer to our sous vide guide.

Instructions

Using sous vide circulator, bring water bath to 200°F/90°C in 7-quart container.

Whisk water, 1 teaspoon salt, and baking soda in bowl until dissolved. Add parsnips, water mixture, and butter to 1-gallon zipper-lock freezer bag. Seal bag, pressing out as much air as possible. Place bag in second 1-gallon zipper-lock freezer bag and seal. Gently lower bag into prepared water bath, weight bag until parsnips are fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release any remaining air bubbles, and reseal bag. Cover and cook for 1 to 1½ hours.

Adjust oven rack to upper-middle position and heat oven to 450°F/232°C. Drain parsnips and transfer to bowl. Add oil and ½ teaspoon salt and toss to combine. Spread parsnips into even layer on rimmed baking sheet and roast until crisp and well browned, 40 to 50 minutes, flipping parsnips halfway through roasting. Parsnips will brown faster at edges of pan; transfer to bowl if browning too quickly. Transfer parsnips to bowl, add Pecorino Romano, and gently toss to combine. Season with salt and pepper to taste. Serve.

to make ahead

We don't recommend making this recipe in advance.