And there's no NOT snatching these parsnip fries right from the bowl. They're that good.
They were terrific alongside burgers but another time, I'd put them out, hot, as an appetizer, especially if supper were a little skimpy.
The recipe comes from my cousin Laura who feeds four kids so is definitely kid-friendly. (And it's in the family cookbook, page 223.)
Laura suggests cutting the woody cores from the parsnips and so I did. As it turns out, however, just as the parsnips went in the oven, I happened onto The Fumbling Foodie's post for roasted carrots and parsnips -- he says the cores were no problem.
NUTRITION NOTES ... These are a definite splurge in the diet department, both high in carbs and, for a vegetable, calories.
NEXT TIME ... I'll try keeping the cores in: taking them out is fussy and time-consuming.
FROM THE ARCHIVES ... See the Recipe Box for other ideas for roasted vegetables.
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Hands-on time: 20 minutes up-front plus a couple of stirs midway
Over time: 30 - 35 minutes
2 pounds fresh parsnips (it takes this much to yield enough for 4 servings, with the cores cut out, this is about 1 1/2 pounds)
1 tablespoon olive oil (reduced from 3 tablespoons)
1 tablespoon minced garlic or 3 cloves minced garlic
Preheat the oven to 450F.
Peel the parsnips and slice into two-inch matchsticks. (I like the combination of thin and fat so am not so fussy, the thin ones crisp up, the fat ones are soft and creamy.) Toss the parsnips, oil, garlic and salt. Arrange in a single layer on a rimmed baking sheet. Roast for 15 minutes, stir and return to a single layer, roast another 15 - 20 mintes. Serve with malt vinegar and enjoy!
With 1 tablespoon olive oil -- Per Serving: 161 Cal (21% from Fat, 5% from Protein, 74% from Carb); 2 g Protein; 4 g Tot Fat; 1 g Sat Fat; 31 g Carb; 8 g Fiber; NetCarb 23; 65 mg Calcium; 1 mg Iron; 17 mg Sodium; 0 mg Cholesterol; Weight Watchers 3 points -- but definitely worth it occasionally!
With 3 tablespoons olive oil -- Per Serving: 220 Cal (42% from Fat, 4% from Protein, 55% from Carb); 2 g Protein; 11 g Tot Fat; 1 g Sat Fat; 31 g Carb; 8 g Fiber; NetCarb 22; 65 mg Calcium; 1 mg Iron; 18 mg Sodium; 0 mg Cholesterol; Weight Watchers 4.5 points
- When you see this ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.