Looking back through some of my old food pics and blog posts I ran across my recipe for parsnip fries and was so mad at myself that I hadn’t made them in 3 years! They’re incredibly delicious. Nutty – slightly crazy – covered with a peanut almond sauce. I immediately made them, along with a kale salad and crispy tofu. (oh, and wine too – it was that not so great day.)
Ok, right, Ingrid… parsnips as fries? The answer is most definitely YES. Parsnips are similar to carrots, but have a little more sugar, so they’ll cook up sweeter. They are also packed with fiber, vitamin C, and some folate. I would definitely recommend adding these to your basket next time you’re at the market – especially the farmer’s market come harvest time – yum! I also made a parsnip gratin way back when – that was also crazy good (covered in cream and not at all conventionally healthy, but so good for the soul).
Nutty Parsnip Fries
- 1 T olive oil
- 3 T peanut butter (I like smooth best)
- 2 T almond butter
- ~4 large parsnips cut like fries
- Preheat oven to 375F or 400F (depending on desired crispiness).
- Wash, peel, and cut up the parsnips.
- In a large bowl, stir together nut butters and oil. Toss the parsips in the butter mixture and coat evenly.
- Spread out fried on a large sheet pan, pop in the oven and bake for about 40-50 minutes or until to desired crisp.
Eat and enjoy! I would say serves 2-4, but really I don’t share at all. And good luck if they even make it to the table, they’re that addicting!