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Parsnip Fries

Parsnip Fries

I keep finding out that things I like to eat and drink are actually good for me: things like coffee, chocolate, or a glass of red wine. So now I keep waiting and waiting to hear the same good reports about french fries–like, “studies show that french fries are in fact a superfood!”–but the news seems not to be forthcoming. So in the meantime, I maintain a fairly high level of faux french-fry happiness by making baked sweet potato “fries” and these roasted parsnip “fries.” Even though they lack that certain naughty deep-fried je ne sais quoi, they are nonetheless super excellent tasting. And with parsnips’ folate, vitamin C and high-fiber, they actually are really good for us!

2 pounds medium parsnips
1 1/2 tablespoons olive oil
Coarse salt and ground pepper

1. Preheat oven 450F

2. Trim tops and bottoms and peel. Slice in half crosswise so you have a thick piece and a thinner piece, then halve or quarter those until you have roughly the same size “sticks.”

3. On two large baking sheets, spread out the parsnips in a single layer and toss with the olive oil, then season with coarse salt and ground pepper.

4. Roast until softened and golden, 25 to 30 minutes, giving the fries a stir about halfway through cooking.

Read more: All recipes, Appetizers & Snacks, Food, Side Dishes, , , ,

By Melissa Breyer, Senior Editor, Healthy & Green Living

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

43 comments

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9:13AM PST on Feb 28, 2013

Thank you

4:41PM PST on Nov 25, 2012

I have some parsnips in my veggie cooler in the fridge and was at a complete loss as to how to prepare them. I will give this a try.

8:25PM PST on Nov 24, 2012

Thanks for the info.

1:58PM PST on Nov 24, 2012

hmmm, think i might like the sweet potato version better, but appreciate all the ideas.

1:20PM PST on Nov 24, 2012

Will have to see if my kids will eat these?

10:07AM PST on Nov 24, 2012

Thanks.

2:26AM PST on Nov 24, 2012

Finely chopped...it is, after all...five thirty in the morning and I haven't bothered to go to sleep yet and did not proof read. Apologies.

2:25AM PST on Nov 24, 2012

Sorry venerable parsnip, I truly was not mocking you in the comment below. I really do love you and as proof included you finely chopping into my spaghetti sauce lovingly cooked tonight, along with red wine, meatballs and other veggies. Ode to the Parsnip, you are Oh So Tasty!

2:17AM PST on Nov 24, 2012

The resplendent parsnip! Love them, yes Janice P, there are those of us who revere the Parsnip. However, I have to love this photo, it reminds me of a lighter version of The Doomsday Machine on the old Star Trek. Calling Commodore Decker, Captain Kirk to the rescue! (Cue ominous music...) Space, the Final Parsnip Frontier. These are the voyages of the star ship Root Veggies!

6:18PM PST on Nov 23, 2012

thats original, and a good idea

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