After recently buying some parsnips to make Vegetable Pot Pie, I had a huge bag left over and I needed a quick way to use them up. It got me thinking…why can’t you make fries with parsnips like you would with sweet potatoes or turnips? Its a flavourful root vegetable, so it should hit the spot. Turns out that this one was right on the money. With a declicious roasted flavour, and the subtle taste of paprika, these were gobbled up in no time.
Parsnips have even more minerals and vitamins than their close relative, carrots. These are sure to make it into my regular rotation of veggie side dishes, thanks to their ability to be a nutritious alternative to the ever alluring french fry.
What you’ll need:
1 lb bag of Parnsips
2 tbsp Olive Oil
Paprika
Salt & Pepper
Peel and clean the parsnips just like a carrot. Cut into fries, removing any “woody” centers if you have them.
Toss parsnips with olive oil, paprika, salt and pepper.
Lay in a single layer on a parchment lined baking sheet. Roast for 50-60 minutes in a 450°F oven, turning every 15 minutes. Remove from oven when they are golden in colour.
Next time you’re cooking up some burgers on the BBQ this summer, throw a batch of these tasty parsnip fries in the oven, and let me know how they turn out 🙂
Approx. 4 servings
I would skip the step of peeling, all your nutrients are in that skin just like your carrots, just a good scrubbing is enough. And hey a lot less work.