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Parsnip for the Course An addictive alternative to potato fries

Parsnip for the Course -
Parsnip for the Course -

I’ll be the first to testify: there is nothing wrong with eating potatoes, specifically, potato fries (in moderation of course). Even I love them. BUT, in keeping with my attempts to add variety to my palate, I like to introduce new vegetables with various nutritional benefits (and taste) to my meals. It feels like I’m eating a low-carb meal. Though potatoes are probably one of the most popular root vegetables, they are not the only ones. Other root vegetables include carrots, beetroot, and parsnips, just to name just a few.

Ah, parsnips. If you first saw the photo and got tricked into thinking these were “potato” fries, do a double take, my friends. The scrumptious, delicate, crisp, golden goodness you see are actually “parsnip” fries. Parsnips are a root vegetable that belongs to the same family as the carrot and parsley plant. High in potassium, they are the perfect substitute to potato fries.

Don’t expect parsnips to taste like potatoes, though. They have a sweeter taste with a nutty flavor and a hint of earthiness. Escape the overwhelming desire for potatoes and give these Smoked Paprika-Turmeric and Parmesan Parsnip fries a go!

Parsnip for the Course -

Ingredients:

  • 4-5 medium sized parsnips (I find mine in a  bag at Whole Foods)
  • 1/4 C of Olive or Coconut oil (I used coconut for this specific recipe)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric powder
  • A sprinkle of dried parsley
  • A sprinkle of pink salt and black pepper
  • A sprinkle of aged shredded Parmesan cheese

Parsnip for the Course -

Directions:

  1. Preheat oven to 400 degrees F
  2. Wash and slice the parsnips into medium width slices (use a sharp knife as this vegetable can be a little tough)
  3. Mix in the oil and throw in all the spices, parsley, salt & pepper
  4. Line a baking sheet with parchment paper, light spray (optional)
  5. Transfer the parsnips onto the tray, spreading them out evenly
  6. Sprinkle on the Parmesan cheese
  7. Pop the tray in the oven (medium rack) for 15 minutes. Take out. Flip the parsnip fries and pop the tray back in the oven for another 15 minutes (less/more–should become evenly browned).
  8. If you’d like them to be more crispy, throw them in the air fryer after the first set of 15 minutes or broil (but be careful with broiling them as they tend to burn fairly quickly).
  9. Serve immediately while hot. Best with with a spicy aioli, ketchup, or mayo sauce.
  10. Enjoy.

Parsnip for the Course -

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Parsnip for the Course -

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