Parsnip Fries Recipes
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.
PARSNIP HOME FRIES
Steps:
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- In a large bowl, toss together the oil, parsnips, bell peppers and onions. Season with salt and pepper. Spread in an even layer on the prepared baking sheet.
- Bake until the parsnips are browned and cooked through, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 126, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 80 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 1 grams, Sugar 5 grams
BAKED PARSNIP FRIES WITH ROSEMARY
This recipe for roasted parsnips with rosemary is a healthy alternative to French fries.
Provided by Rozanne Gold
Categories Side Bake Low Cal Rosemary Parsnip Healthy Low Cholesterol Bon Appétit
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. 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 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.
CHICKEN AND PARSNIP "FRIES" WITH SPICY VINEGAR
Provided by Maggie Ruggiero
Categories Chicken Vegetable Roast Quick & Easy High Fiber Low Sodium Vinegar Spice Parsnip Pan-Fry Gourmet
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F with rack in middle.
- Peel parsnips and quarter lengthwise. (If large, cut lengthwise into eighths and cut out cores.) Toss with 1 tablespoon oil in a large shallow baking pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast, stirring occasionally, while preparing chicken (about 5 minutes).
- Pat chicken dry, then sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then brown skin side of chicken, about 3 minutes.
- Transfer chicken, skin side up, to pan with parsnips, reserving skillet, and roast until chicken is cooked through and parsnips are tender and caramelized, about 20 minutes.
- While chicken roasts, reheat fat in skillet with remaining tablespoon oil, then add vinegar and red-pepper flakes and boil, stirring, 30 seconds. Pour into a cup and keep warm, covered.
- Serve chicken and fries drizzled with spicy vinegar.
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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.
- Bake for 10 minutes. Then flip, sprinkle on a touch more seasoning salt and bake another 7-15 minutes until golden and crispy.
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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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- 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.
- Bake for 10 minutes. Stir the parsnips and rotate the baking sheets top to bottom. Bake until browned around the edges, 10 to 15 minutes more. Season with salt and pepper and serve.
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