Have you ever noticed that it’s easier to get someone to try a new vegetable if it’s deep fried? Or that someone only likes zucchini or mushrooms if they’re breaded and fried? Deep fry anything and it’s delicious, but it’s also guaranteed to give me heartburn and I will definitely regret that decision for a week. My answer for a new veggie is always bake it and, if possible, turn it into french fries.
I made these fries coming out of a juice cleanse, so needless to say we devoured them in approximately 4 seconds. You’re lucky you got pictures because Josh and I were so excited to actually chew our meal that we may not have actually chewed anything, just inhaled.
From the few I actually took the time to savor and analyze, these were incredibly fry-like. Crispy on the outside, tender on the inside – perfection. If you’re not familiar with parsnips, they’re a little like carrots and have a core running down the middle. If you have a fry that is 100% core, you will get a strong parsnip flavor. I recommend cutting the parsnip carefully to avoid that, but a little core is definitely okay. Dip in ketchup and trick everyone into eating something new and healthy. Check out all that fiber in these fries!
- 5 parsnips (½ pound)
- 1 tbsp extra virgin olive oil
- salt to taste (I used ½ tsp)
- pepper to taste (I used ¼ tsp)
- ¼ tsp garlic powder
- 2 – 3 shakes paprika
- 4 – 5 shakes oregano
- Preheat oven to 425°F and prepare a baking sheet with nonstick spray or parchment paper.
- Peel parsnips and cut into sticks approximately the size of your standard fast food fry.
- In a bowl, toss with oil and seasonings.
- Spread in a thin layer on baking sheet. Bake for approximately 25 minutes, flipping halfway through, until the edges are browned. Fries will crisp up slightly after 1 – 2 minutes, but serve immediately after.
Serve immediately – these will get soggy after approximately 20 – 30 minutes.