PARSNIP FRIES
Instead of potatoes, try these baked root-vegetable fries -- they're slightly sweet.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 40m
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above.
- On two large rimmed baking sheets, toss parsnips with oil; season with coarse salt and ground pepper. Spread in a single layer.
- Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.
GARLIC PARSNIP FRIES
Provided by blueolivia
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- To oven bake: Preheat oven to 425 degrees F. Place the parsnips in a bowl. Add the oil, garlic, salt and pepper. Toss to completely and evenly coat. Spread the fries evenly on a baking sheet. Bake on the middle rack for 25-35 minutes, turning every 5 minutes or until the fries are browned and have the desired level of crispness. To deep fry: Preheat deep fryer as recommended by your machine manufacturer to 360 degrees F. Add the unseasoned fries in batches and cook for 4-5 minutes or until they are evenly golden brown. Remove to a papertowel lined tray. Gently pat off any excess oil with a paper towel. Before serving, toss the fries with the parmesan, rosemary, garlic salt (if using the deep fry method) and any additional salt and pepper as needed. Serve immediately.
Nutrition Facts :
OVEN-BAKED PARSNIP FRIES
These oven-baked parsnip fries are a quick and easy side dish and a welcomed change to the traditional white potatoes fries! For extra flavour, you could also sprinkle the parsnips with a little garlic or paprika powder before adding them to the oven.
Provided by Stephanie Kay
Categories Sides
Time 35m
Number Of Ingredients 3
Steps:
- Preheat the oven to 425° F.
- Scrub your parsnips clean and lightly peel them. You can leave a little of the skin, it is completely edible.
- Slice the parsnips length wise into about 3-inch strips.
- Toss parsnips strips in olive oil and season generously with sea salt.
- Line them on a baking sheet and transfer them to the oven for about 25-30 minutes until golden brown. Flip them once during cooking.
- Remove from the oven and season more as needed.
- Serve warm and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 230 calories, Sugar 13 grams, Fat 4 grams, Carbohydrate 48 grams, Fiber 13 grams, Protein 3 grams
BAKED PARSNIP FRIES WITH HONEY MUSTARD SAUCE
These baked parsnip fries are such an easy, delicious way to reap the many health benefits of parsnips. Served with the most amazing honey mustard sauce for dipping!
Provided by Carrie Walder
Categories Side Dish
Time 25m
Number Of Ingredients 10
Steps:
- Preheat your oven to 425F and line a large baking sheet with parchment paper.
- Peel and slice parsnips into thin (approx 1/2-inch thick) strips. To cut the parsnip, I like to slice it in half first so that you have smaller pieces of the vegetable to work with.
- Place the cut parsnips onto the baking sheet and toss them in olive oil and a generous amount of salt. Spread them into a single layer on the baking sheet.
- Bake the parsnips in the oven for about 15 minutes, flipping/tossing halfway. They should be lightly browned - not burnt - when done (keep a good eye on them!)
- While the parsnips are in the oven, make the honey mustard sauce by whisking all sauce ingredients together in a small bowl.
- Remove the parsnip fries from the oven and enjoy immediately - they're best when hot! Serve with honey mustard sauce, or simply ketchup and mayo.
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- Preheat oven to 400 degrees F (204.4 C). Drizzle 1 tablespoon of olive oil on the bottom of a 13 x 9 baking pan.
- Scatter parsnips onto a baking pan. Then sprinkle with Herbs de Provence over them and toss the parsnips with a spatula or with your hands to blend evenly. And, spread the parsnips again in a single layer so they will bake evenly.
- Bake for 12 to 15 minutes, until they are golden and crispy. Remove and transfer to a serving dish. Serve them warm.
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- Mix together the olive oil, paprika, salt, pepper and garlic powder, then drizzle it over the parsnips.
- Toss to coat, grease two baking trays with olive oil, then arrange the parsnip sticks in one layer, leaving at least half a centimetre between them.
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- Preheat oven to 450°. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
- Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10–15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 tsp. cumin over. Season to taste with salt, pepper, and more cumin, if desired.
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- Preheat the oven to 400 degrees. Peel your parsnips and slice in half. Slice in half again, and then into quarters and eigths as needed to make thin fries or match sticks.
- Toss the parsnip fries with olive oil, salt, garlic powder, paprika, and pepper. Spread out in a single layer on a bakig sheet sprayed with cooking spray.
- Bake for 20-25 minutes, flipping halfway. Make sure to watch the parsnips carefully so they don't burn since it can happen quickly. They are ready when they are lightly browned and crispy.
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- Position racks in upper and lower thirds of oven. Place 2 large rimmed baking sheets in the oven and preheat to 450 degrees F.
- Cut parsnips into "fries" about 3 inches long and 1/2 inch thick (cut out the cores if necessary; see Tip). Toss the parsnips in a large bowl with oil, oregano, paprika and onion powder. Spread on the hot baking sheets in an even layer.
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- Peel the parsnips and slice them into 1/4 inch thick strips. Toss with the oil and then with the starch until well combined.
- Spread in one layer on a baking sheet (you may need to use 2) making sure to leave room between each fry. Sprinkle with seasoning salt and regular salt.
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- Cut away and discard the stem end of the parsnips. Peel, then cut lengthwise and crosswise into your desired shapes. We like them long and thin, as shown in the images. I cut them about ¼-inch (6 macross and as long as I could make them.
- Scatter parsnips on large rimmed baking sheet pan. Drizzle with the oil and use your hands to coat evenly and thoroughly. Season with salt and pepper and toss again.
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- Place rack in the upper third of your oven and preheat oven to 425°F. Lightly coat a large baking sheet with cooking spray. Place the cut parsnips in a large bowl toss with the olive oil, salt, pepper, and garlic. Spread in a single layer on the prepared baking sheet.
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