Parsnip Fries

Serves: 4

No votes yet

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Do fries always have to be made out of potatoes? No way! In addition to parsnips, try making fries out of any of your other favorite root veggies, such as carrots, rutabagas, turnips or sweet potatoes!

Ingredients

Preparation

Preheat oven to 425° F. Line a baking sheet with parchment paper.

Peel parsnips and cut into matchsticks about 1/4-inch thick. Do not use the cores, if woody.

In a large bowl or resealable plastic bag, toss the parsnips with oil, oregano, cumin, garlic powder, salt and pepper. Arrange them on the prepared baking sheet in a single layer.

Roast for 10 minutes, stir, then continue roasting until parsnips are tender and browned in spots, 10 to 15 minutes longer. Let cool 5 minutes before serving. Serve with your favorite dipping sauce!

Notes

Older kids can help peel and cut fries, while younger ones will love gently tossing the fries in the seasoning. Add more or less herbs and spices, depending on your taste!

Each serving: 230 cal, 8g fat (1g sat),0mg chol, 180mg sodium, 41g carb, 9g fiber, 3g protein

Recipe by Jackie Freeman, PCC Chef

Learn more about our recipes. View guidelines »

More about: kid-friendly, parsnips

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login