Garlic & Rosemary Parsnip Fries

Parsnip fries are so full of flavor that they should satisfy even the french fry cravings of most younger food lovers. Garlic and rosemary pair well in this Paleo take on the crunchy french fry.

There are two methods to cooking parsnip fries: bake or fry. Both methods work very well but you will have drastically different cooking directions for each. Also note that frying will tend to crisp the entire fry and will cook faster (approximately 5-8 minutes), while the baking method will also give the fries their crunch but the thicker ends will be less crispy throughout and take longer (approximately 45 minutes to 1 hour)

Ingredients (for baking):

1 handful of parsnips (5-6 parsnips)

1/2 tsp of garlic powder

1/4 tsp salt

1/4 tsp black pepper

1/2 tsp crushed dried rosemary + 1/4 tsp crushed dried rosemary

2 tbsp olive or avocado oil

Ingredients (for frying):

1 handful of parsnips (5-6 parsnips)

1/2 tsp of garlic powder

1/4 tsp salt

1/4 tsp black pepper

3/4 tsp crushed dried rosemary

6 tbsp olive or avocado oil

 

Directions (for baking):

Heat oven to 350 if using oven method to cook

Shave the parsnips, cut the ends off, and slice them lengthwise in thin strips.

In a large mixing bowl, add the parsnips, the 2 tbsp oil, and hand toss to coat thoroughly.

Once the parsnips are coated with oil, add the salt, black pepper, garlic powder, and 1/2 tsp rosemary.

Hand toss the parsnips in the bowl, mixing them well to ensure even seasoning.

Tossing the seasoning for my garlic & rosemary parsnip fries.

Tossing the seasoning for my garlic & rosemary parsnip fries.

On a large baking tray, lined with parchment paper, lay the parsnips out, trying to not overlap if possible.

Sprinkle the remaining 1/4 tsp rosemary lightly across the parsnips on the tray and place into the oven.

Parsnip fries usually take between 45 minutes to 1 hour to cook. However, watch for smaller and/or thinner sized fries to finish cooking before thicker fries. You will want to remove those from the oven to ensure they do not burn.

Remove from oven and serve.

Directions (for frying):

In a large pan, heat the oil over medium. Allow the oil to get hot.

Shave the parsnips, cut the ends off, and slice them lengthwise in thin strips.

Carefully lay the parsnip strips into the hot oil and allow to lightly brown around the edges.

Carefully turn the parsnips and allow 2-3 minutes to cook the underside.

Parsnip fries usually take between 5-8 minutes to cook both sides. However, watch for smaller and/or thinner sized fries to finish cooking before thicker fries. You will want to remove those from the oil to ensure they do not burn.

Remove the cooked parsnip fries and add to a large mixing bowl.

Once all fries have been removed, add the salt, black pepper, garlic powder, and rosemary to the fries and toss thoroughly to evenly coat with the seasoning.

Remove from bowl and serve.

My garlic & rosemary parsnip fries served with stuffer peppers on a bed of cauliflower rice.

My garlic & rosemary parsnip fries served with stuffer peppers on a bed of cauliflower rice.

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