Baked Parsnip Fries with Rosemary

Baked Parsnip Fries with Rosemary-1-5

Parsnips, what can be said about this white root vegetable? I admit to having a love/hate relationship them though they are used quite often in this household, usually disguised in stews and soups. It’s a good filler for this kind of dinner, especially when feeding a family of 6 every day. I buy root vegetables for soups every single week. I know if I can’t find anything to cook they’ll bail me out.

Usually, by Thursday I still haven’t used 1/2 of what I bought so to use up whatever’s left in the fridge Thursdays are for soup dinners. As I write this post, there’s beef leg stewing in the oven for the past 4 hours. I managed to use the carrots, celery and leeks. I had parsnips screaming to be used, so I thought of making some baked ‘fries’. I’ve made them a couple of times, and it’s so easy to make and very very yummy. My favourite combo is with honey, but I am trying to mend my ways with the sweeteners. I picked some rosemary from the garden instead. The whole process takes about 30 minutes, and they’re awesome!  I recommend making extra because you will likely eat most of them right off the baking tray and you’re going to want a few left to enjoy with your meal. You can add the rosemary before baking or as a garnish after baking like I did and it will surprise you with the warmth and woodiness almost.

The whole process takes about 30 minutes, and they’re awesome!  I recommend making extra because you will likely eat most of them right off the baking tray and you’re going to want a few left to enjoy with your meal. You can add the rosemary before baking or as a garnish after baking like I did and it will surprise you with the warmth and woodiness almost.

Baked Parsnip Fries with Rosemary

Prep Time: 10 minutes

Cook Time: 20 minutes

Number of servings: 3

Per Serving 269 calories

Fat 1 g

Carbs 64 g

Protein 4 g

3


Baked Parsnip Fries with Rosemary

Ingredients

8 Parsnips

Salt and Pepper to taste

Drizzle of oil coconut or olive oil

Fresh rosemary finely chopped

Instructions

  1. Preheat your oven to 190C
  2. Lined a tray with parchement paper
  3. Wash, peel and chop the parsnip in thick juliennes
  4. Season with salt and pepper and a generous drizzle of olive oil.
  5. Spread the Parsnip sticks out in a single layer on the baking tray. Scatter the chopped rosemary over the parsnips.
  6. Bake for 20-25 minutes depending on the size of your cuts or till it looks cooked and slightly golden around the edges. Make sure to Flip them halfway
  7. Remove from oven and serve!
  8. Garnish with some more fresh rosemary if desired.

Notes

You can use an endless list of flavors for your parsnip fries such as cumin, turmeric, paprika, garam masala or even a drizzle of pure honey.

Baked Parsnip Fries with Rosemary-1-4

 

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture#everydaycookingwithmira on Instagram so we can see what you come up with.

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