You may not carrot all, but parsnips are a cousin to the orange tuber—not the potato, as is commonly thought.
Corny humour aside, parsnips and potatoes might, at first glance appear to be of similar ilk, but don’t be deceived. Though similar in colour to potatoes, parsnips are lower in calories and higher in fibre and folate, bringing way more vibes to the nutrition party.
The best part: Tossed with a little salt and oil, they rival the French fry. So, the next time you think you might want ‘fries with that’, let these ivory-hued beauties be your guiding light.
Rosemary Parsnip Fries: Ingredients
- 1 lb parsnips
- 2 Tbsp grapeseed oil
- 1 Tbsp chopped, fresh rosemary
- ½ tsp sea salt
- Fresh ground pepper
1. Preheat the oven to 450° F.
2. Cut the parsnips in half or in thirds crosswise in order to separate the thick section from the thin section. Then cut each section into quarters, sixths, or eighths, depending on the size of your parsnip. You want to ensure they are all about the same size.
3. Toss in a medium bowl with grape seed oil, rosemary, salt, and pepper.
4. Spread evenly on a rimmed baking sheet, being careful not to overlap. You may need to do two rounds of roasting.
5. Roast the fries in the oven for 10 minutes, remove and give them a shake, flip, if necessary. Place back in the oven for 3-5 minutes, or until tender, slightly browned, and with the edges starting to crisp up. It may take you a little longer depending on how thickly you cut the fries.
6. Eat alone or serve with the horseradish yogurt dipping sauce for a delicious, high protein side.
Horseradish Yogurt Dipping Sauce: Ingredients
- ½ cup plain greek yogurt (2% is best)
- 2 tsp horseradish
- 1 small to medium garlic clove, crushed
- ½ -1 tsp kosher salt
Mix all of the ingredients together, starting with ½ teaspoon of salt, until well combined. Taste for salt and add more, if necessary.