http://www.care2.com/greenliving/parsnip-fries.html
Parsnip Fries
By Melissa Breyer, Senior Editor, Healthy & Green Living
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.
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21 comments
add your comment »I cranked down the temp to 350 and let them cook longer - they are awesome! Never had a parsnip before. Thanks for the recipe!
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Sandy H. makes an excellent point. I was shocked to see olive oil in the recipe at a temperature of 450 F. Personally, I'd crank down the temperature to about 325 F, switch to coconut oil and let it cook longer.
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i,m a french girl , and i love poutines , there for i love frenchfries , drowned in salt and vinigar ! so this sounds awsome and i cant wait to give it a try !
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You should try celeriac fries, they are absolutely delicious and have a low glycemic index.
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i have had sweet potatoe fries, and they are delicious! i am definetly going to try this one!
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Thanks for the info Carl, I will try to make this sometime
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I was surprised to see this recipe where you suggest cooking in olive oil at an overn temperature of 450 F. Olive oil should not be heated to over 350F/180C as it does form trans fats.
Although we are told that it is better to cook in olive oil some authorities on fatty acids recommend that you do not heat olive oil at all and use clarified butter or coconut oil instead.
There is a lot of misinformation about saturated fats. Sally Fallon has written at length about the subject.
Sandy Halliday
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Thanks for the info, I know how to make it I just didn't know what it was called!
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I used to buy parsnips quite often. I love the idea of making fries with them. Cool!
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Had to check out 'rutabaga', not a word that is used in UK, appears it is what we call 'swede', possibly my favourite veg.especially mashed and seasoned with grated nutmeg.
Only heard yesterday that Russian for parsnip is pasternak, somehow Boris Parsnip is not the same.
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