Oh Parsnip Fries! Where have you been all my life?
No, seriously. Why have I never eaten a parsnip?
I have no idea, but I stumbled upon these guys (not literally) while looking for vegetables that are higher in carbohydrates to help fuel me through my floor-sweeping, baby-chasing, laundry-toting days. Me and my orange hands need something besides carrots and sweet potatoes to eat. Parsnips and their lack of beta carotene fit the bill, so let’s do this!
(To the paleo/primal curious and my gluten-free friends, it took me a while to figure out that I feel crummy if I go too low with carbohydrates.)
Upon further parsnip investigation (Breaking News at 6!) I came to learn that they are high in folate, calcium and potassium, they are also high in fiber and offer some cancer protection too. Parsnips, you rock! Three cheers for nutrition!
So how do you cook parsnips? The internet tells me you can boil and mash them, or you can roast them. Given my penchant for roasted root veggies , roasted parsnips for lunch it is.
And BONUS! If you cut them into sticks, you can call them parsnip fries!
Trim the ends and then slice like you would a carrot:
Coat in a little coconut oil, salt and pepper like you would (or like I do) a sweet potato. Olive oil would work too, but (*spoiler alert*) parsnips have a slightly nutty, sweet flavor and I think they paired well with the coconut oil.
Preheat the oven to 375. Bake for about 30 minutes, tossing once at the half way mark.
They had a very distinct, spicy smell within the first few minutes of being in the oven – and that smell that made me believe I wasn’t going to like them. Fortunately that first impression was totally wrong, the taste is new and different, but also really good!
That’s it! Roasted parsnips fries on yo’ plate and in yo’ face!
Parsnip fries for lunch with a turkey burger topped with avocado and a side of (what has inadvertently become my go-to summer salad) coleslaw.
They definitely have a unique taste, but were easy to eat and disappeared from my plate without any trouble at all. If you’re looking for something new to try as a dinner side, parsnips get a rousing recommendation from me!
(Rousing like: pom poms, ready? OK! ”RA RA RA pARsnips! I’m ROOTing for you!”)
Now that I’ve composed myself, this is where I ask who’s a parsnip lover and who’s never had them before? Parsnip worshipers of the world, what’s your favorite way to prepare them? I’ve got them back on the grocery list already and can’t wait to make these again!