You want fries and you want them now. But, you want to avoid potatoes, so what do you do? Take a deep breath, gather a tiny bit of patience, grab your peeler and start peeling. All great meals, and all mouthwatering snacks begin with basic kitchen prep and a dream. Can you smell the parsnips roasting in the oven yet?
Parsnips are sweet little roots, and they have the ability to make you extremely happy, because they taste so darn good. Choose the best ones though, to avoid parsnip fry disappointment. The bigger the better does not apply here, larger roots tend to get woody or spongy and the cores need to be removed. Pick the most firm, small to medium parsnips instead, as you want them to be dense all the way through. Flavor aside, parsnips are beneficial for your health given that they contain high levels of potassium, manganese and magnesium, as well as being rich in dietary fiber. Let’s be honest, they are fairly cheap and slightly unpopular, yet tasty when cooked with plenty of herbs – maybe they can become more sought-after if we spread the word about parsnip fries?
Roast them the right way and they will be crisp on the outside, slightly mushy within and perfect for dipping in a spicy sriracha sauce or a lighter-hearted homemade mayonnaise, or you could mix the two together for one bowl of amazing dressing – it’s moreish stuff.
Herb Parsnip Fries Recipe
Protein: 4g / %
Carbs: 49g / %
Fat: 15g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 1/2 lbs. parsnips, peeled, cut into strips
- 1 tbsp. fresh rosemary, minced
- 1/2 tbsp. fresh parsley, minced
- 1/2 tsp. paprika
- 2 garlic cloves, minced
- 1/4 cup olive oil
- Sea salt and freshly ground pepper
- Preheat oven to 450 F.
- In a bowl combine parsnips, parsley, rosemary, garlic, olive oil, and season to taste.
- Toss everything until well combined, and place on a baking sheet.
- Bake in the oven 25 to 30 minutes, turning half way through.
- Serve the parsnip fries with more fresh rosemary if desired.