Before I get to this recipe I just wanted to say that my heart is absolutely broken over the devastation in Boston. It was exactly one year ago that I crossed the finish line at the Boston Marathon. It was a dream come true for me. To be surrounded by so many amazing athletes and such a wonderful crowd of supporters was overwhelming. Yesterday my sister-in-law crossed the same finish line (much faster than me I might add!) at the marathon. We all know what happened next. She is safe, my in-laws are safe, and all of mine and Taylor’s Boston friends are safe. However, I know that not everyone is as lucky as our family and friends. My thoughts and love go out to everyone in Boston.
It feels strange to go from tragedy to black bean burgers but that is exactly what I’m going to do. In times of joy, pain, or stress I always find comfort in food. These black bean burgers are easy to whip up and the parsnip fries give regular french fries a run for their money. Taylor who is a major hamburger fan loved this vegetarian version of his favorite meal. And of course, we are still eating parsnips like it’s our job. They taste so damn good right now!
My Black bean Burger Recipe can be found right here.
For the Parsnip Fries:
About 2 lbs of parsnips (cut into french fry strips)
1 tsp smoked paprika (if you don’t like spice you can omit this part)
1 garlic clove, minced
2 TBS olive oil
salt and pepper to taste
Preheat the oven to 450. Combine parsnips with all other ingredients and place on a prepared baking sheet and roast in the oven for 10-15 minutes turning, parsnips over once. Enjoy!
We are getting an extremely late start to the farm today but we had to wait for a store to open in town. We are planting potatoes, beets, and carrots today. Fingers are crossed that everything goes into the ground smoothly! Have a lovely day everyone.