I used to have a friend. Used to because I used to. So, that friend used to make parsnip fries in a skillet.
Parsnips are sweet. Once baked, they reminded me a bit of sweet potato fries. At first, when I placed parsnip fries in the oven I thought they would never crisp. But they did as they cooked down.
So, the day I was feeling all “blah” and made that kale grilled cheese, I also made parsnip fries to go with it. Here is the funny part, I find fries recipe more consuming than any soup or a casserole. But some nights are worth it and I admit it is cool to eat something crispy instead of mushy.
Cooking for a blog is an interesting thing – I either have dinner ready by 2 PM or it is mint fudge for dinner. So, I had to warm up fries in the oven again, which ended up burning because Alex just got home from work.
How to Make Parsnip Fries
- 2 lbs parsnips, peeled
- 2 tbsp avocado oil
- 1/2 tsp himalayan pink salt
- 1/3 cup Parmesan cheese, finely grated
- 3 garlic cloves, crushed
- Ground black pepper, to taste
- Preheat oven to 450 degrees F. Cut parsnips in half crosswise and then cut into fries lengthwise until fries are roughly of similar thickness. Place fries on 2 rimmed baking sheets.
- Drizzle with oil and stir to coat with a long wooden spoon. Sprinkle with salt, Parmesan cheese, garlic and pepper; stir gently to coat. Place on a bottom oven rack and cook for 25 minutes, stirring and rotating the tray about 3 times. Serve immediately.
Servings Per Recipe: 6
Amount Per Serving = 1 cup:
Total Fat: 6.3 g
Cholesterol: 3.2 mg
Sodium: 284.5 mg
Total Carbs: 25.7 g
Dietary Fiber: 5.4 g
Protein: 3.7 g
WW Points+: 4