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.