Nutty Parsnip Fries

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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

Ingredients

  • 1 T olive oil
  • 3 T peanut butter (I like smooth best)
  • 2 T almond butter
  • ~4 large parsnips cut like  fries

Directions

  1. Preheat oven to 375F or 400F (depending on desired crispiness).
  2. Wash, peel, and cut up the parsnips.
  3. In a large bowl, stir together nut butters and oil. Toss the parsips in the butter mixture and coat evenly.
  4. 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!

MAR
21

Nutty Parsnip Fries

Nutty – no not crazy, but covered with a peanut almond sauce.  I made these before and then they were gone so quickly I didn’t get a picture… but have no fear – this time I managed to snag one before everything got gobbled up.

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!

Peanut Butter Parsnip Fries

Ingredients
1 T olive oil
3 T peanut butter (smooth or crunchy, I’ve used both)
2 T almond butter
~4 large parsnips cut like fries (you’ll want to make sure you have enough to share… or not)

Directions
Preheat the oven to 375F or 400F (depending on how crispy you like your fries).
Wash, peel, and cut up the parsnips.
In a large bowl, stir together butters and oil.  Toss the parsnips in the nut butter mixture and coat evenly.
Spread out fries on a large sheet pan, pop in the oven and bake for about 40-50 minutes or until desired crisp.

Eat and enjoy!

Homemade Vanilla Pecan Cherry Coconut Granola

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I kept reading how delicious and easy homemade granola was to make, but I’d just tell myself that I wasn’t a granola person – I much preferred other cereals like Kashi Go Lean in my yogurt. How wrong I was. This granola is the feeling of warmth and comfort, it’s slightly sweet with a great crunch and finishes with a tart cherry. I think I’ve found my next food obsession.


For about a month I was eating muesli with my yogurt and fruit and enjoyed it a fair bit, I was having issues with how quickly the volume of the muesli compacted when mixed with the fruit and yogurt. I went to see if I could find a base granola recipe and stumbled on Cook and Kate’s recipe and decided to use her suggestions for the ratios of ingredients. For the mix ins, I settles on pecans (because they’re my favorite nut), dried cherries, and coconut (because I’m also obsessed with the wide shredded coconut). Oh and in my opinion, it’s the cloves and nutmeg that really makes things pop!

Vanilla Pecan Cherry Coconut Granola 

Servings – depends on the size of your bowl?

Ingredients

  • 4 cups Old Fashion oats
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup (I’ve tried brown rice syrup also, and maple syrup seems to work best)
  • 1 1/2 cup raw pecans (I used some New Mexico grown gems)
  • 1 tsp salt
  • 1 tsp vanilla
  • 1/4 tsp nutmeg
  • 1/8-1/4 tsp cloves
  • 1 cup flaked coconut
  • 1 cup dried cherries

Directions

  1. Preheat over to 350F.
  2. In a large bowl, mix the oats, oil, syrup, salt, nuts, vanilla, and spices in a bowl until everything is coated well.
  3. Prepare a baking sheet lined with parchment paper and spread the oat mixture evenly.
  4. Bake for 20-22 minutes, pausing half way through to gently stir the mixture and add the coconut.
  5. Granola will be done with nuts and coconut are nicely toasted – careful not to burn the coconut.
  6. Let granola cool – do not stir until cool to allow for clusters and clumps to form. When cool, stir in cherries.
  7. This will keep for a few weeks in an air tight container – if it doesn’t get eaten first!

Happy crunching!

I love mine best with plain Greek yogurt and honey. 🙂