Thursday, November 14, 2013

Shoestring Garlic Parsnip Fries

It is not a secret that I love french fries. I could eat all things potato for every meal. The problem is, that would not be healthy. Don't get me wrong. I allow myself the treat of french fries every once in a while. I just can't do it a lot or my waistline gets very affected. Still I get that crunchy salty craving a lot and I needed a solution. 

Enter Parsnips. Parsnips are a root vegetable closely related to the carrot. It is high in vitamins and minerals, especially potassium. It also contains antioxidants and both soluble and insoluble dietary fiber. There is 100 calories in a parsnip vs. 163 calories in a potato, but that is not the big deal. The big deal is the lack of starch and carbs. There is 24 grams of carbs in one parsnip vs. 37 in a potato. That is a big difference. Parsnips also are not affected by high heat, the way potatoes are. This makes them so much healthier. They make great fries and really are a great substitute for any potato dish.


These fries hit the spot every single time. I like them even better than potato fries. Enjoy!



Shoestring Garlic Parsnip Fries

2 large parsnips
2 TBSP olive oil
1 tsp sea salt
1/2 tsp pepper
1 tsp garlic powder
1/2 tsp onion powder
1 tsp fresh chopped parsley

Preheat the oven to 375 degrees F. Peel the parsnips, as you would carrots. Slice into long strips (about 1/3″ thick).
Mix all the salt and spices together. 
Toss with olive oil (about 1 tablespoons per 1 large parsnip) and sprinkle with the seasoning mixture.
Line a baking sheet, pan, or stone with parchment paper. Lay out your parsnips, being careful not to overlap them. If you overlap they won't get crispy.
Roast for 30 to 40 minutes, tossing in the middle, until you get browned edges.
Serve with your favorite dipping sauce, or just eat plain.
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