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
Parmesan Garlic Parsnip Fries is the next best thing to homemade regular and sweet potato fries. Thin and crispy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- 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.
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