Day 319: Parsnip Fries ♥

Matchstick parsnips roasted (not fried) with garlic until crisp and golden. Naturally Gluten Free. Whole30 Friendly. Not just vegan, Vegan Done Real. Did I mention delicious?!

Wow! So good! Make extra because there's no NOT snatching these parsnip fries right from the dish, 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 it's definitely kid-friendly.
She suggests cutting the woody cores from the parsnips and so the first time, I did too, it was fussy and time-consuming. Ever since, I leave the cores in and have had zero problem with toughness.

COMPLIMENTS!
"The hubby liked them and he's a picky veggie eater." ~ Web Sorceress
"These are stunning!" ~ Michelle

RECIPE for PARSNIP FRIES

Hands-on time: 20 minutes up front plus a couple of stirs midway
Time to table: about an hour
Serves 4

2 pounds fresh parsnips
1 tablespoon olive oil (reduced from 3 tablespoons)
1 tablespoon minced garlic or 3 cloves minced garlic
Kosher salt
Malt vinegar, for serving

Preheat the oven to 450F/230C.

Peel the parsnips and slice into pieces about two inches long and of equivalent thickness; that means cutting each parsnip into two or three lengths, then leaving the tips whole or halved, the middle sections halved or quartered, the base pieces quartered or eighth-ed. (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 in a bowl, really get in there to coat the pieces with oil, it takes quite a few aggressive stirs to use so little oil; if you use more oil, it'll be easier to just take a few swipes and be done with it.

Arrange the parsnips in a single layer on a rimmed baking sheet, no need to line with parchment or silicone, in fact, it's preferable to not do that, contact with the hot pot encourages crisp roasting. Roast for 15 minutes, stir and return to a single layer, roast another 15 - 20 minutes.

Serve with malt vinegar and enjoy!

MAKE-AHEAD Parsnips can be prepped and tossed with oil several hours in advance but don't roast them it's time to serve.

ALANNA'S TIPS & KITCHEN NOTES
Nearly always, a pound of vegetables makes four generous servings. For parsnips? No way. It takes two pounds to yield enough for 4 servings. In part, that's because, after trimming and peeling, you lose about 1/3 of the weight to the compost bowl, even more is lost if you take the cores out. But it's also because roasting shrinks vegetables, not just parsnips but all of them. So if you're into puny small servings, I guess that means roasted parsnips (aka Parsnip Fries) are a great choice! :-)
Is it me? Or do parsnips have an unexpected (and not altogether pleasant) odor when roasting? And that's from someone who really likes them!

NUTRITION INFORMATION
Per Serving, assumes 1-1/3 pounds edible parsnip: 145 Calories; 4g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 15mg Sodium; 28g Carb; 7g Fiber; 7g Sugar; 2g Protein. WEIGHT WATCHERS WW Old Points 2, WW PointsPlus 4, WW SmartPoints 5

TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from our family cookbook published in 2002.

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MORE FAVORITE PARSNIP RECIPES

~ Hunger Moon Parsnip Soup ~
~ Parsnip Pear Purée ~
~ “Surprise Inside” Spice Cupcakes ~
~ more parsnip recipes ~
from A Veggie Venture

~ Beef Barley Soup with Mushrooms ~
~ Creamy Wild Rice Soup ~
~ Roasted Parsnips with Pine Nuts ~
~ more parsnip recipes ~
from Kitchen Parade, my food column

SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS

White on White Purée Vegan Chickpea Gumbo Mom’s Favorite Leftover Magic Curried Vegetable Bisque Simple Braised Celery Potato & Ridge Gourd Curry Parsnip Fries Candied Fennel Ice Cream Provencal Green Monster Soup Carrot Buttermilk Pancakes Simple Butternut Squash Soup Pepper Sandwiches with Goat Cheese Pepper Spread Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing (<<< this week's favorite!) Spinach Ricotta Gnocchi with Creamy Tomato Sauce Kale Salad To-Go with Avocado & Apple Cajun Dirty Rice with Eggplant Spinach Recipes – Alphabet of Vegetables

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.

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