Day 319: Parsnip Fries ◄

Oops! Caught me!

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.

PARSNIP FRIES
Bookmark or print this recipe only
Hands-on time: 20 minutes up-front plus a couple of stirs midway
Over time: 30 - 35 minutes
Serves 4


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
Kosher salt

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!

NUTRITION ESTIMATE
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

ALANNA's TIPS
  • 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.


(c) Copyright 2006 Kitchen Parade

6 comments:

Hi Alanna,
Some cores are woodier than others. I've made parsnips that after an hour of baking still had a core that was so stringy it was inedible. It may have something to do with the season, the later in the season, the woodier the cores.

Intersting!

Hey Alanna,

I roasted parsnips with olive oil, salt and pepper last night but cut them in rounds instead. The hubby liked them and he's a picky veggie eater. This was my first time cooking with them. I didn't core them but did peel them.

If you'd like to read my post about them here's the link:
Underground Veggies

I'd tried the parsnip fries. it is fantastic. Take a look at our review / recipe for parsnip fries at our blog. www.dunnypop.com

Hi Alanna,

Sorry about the confusion! This is why boys shouldn't be allowed to post comments unsupervised! :) What Jimmy meant to say is that we've tried OUR version of parsnip fries (the recipe that is posted on our site). We will definitely try some of your delicious recipes and will certainly put a link to your blog when we do :o)

Lil Pie
www.dunnypop.com

These are stunning! Due to menu timing we made a few slight modifications. Link to your site and our mods here: http://michellefleury-csa.blogspot.com/2008/03/parsnip-fries.html

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna