PARSNIP FRIES
Instead of potatoes, try these baked root-vegetable fries -- they're slightly sweet.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 40m
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above.
- On two large rimmed baking sheets, toss parsnips with oil; season with coarse salt and ground pepper. Spread in a single layer.
- Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.
BAKED PARSNIP FRIES WITH ROSEMARY
This recipe for roasted parsnips with rosemary is a healthy alternative to French fries.
Provided by Rozanne Gold
Categories Side Bake Low Cal Rosemary Parsnip Healthy Low Cholesterol Bon Appétit
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
- Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.
CHICKEN AND PARSNIP "FRIES" WITH SPICY VINEGAR
Provided by Maggie Ruggiero
Categories Chicken Vegetable Roast Quick & Easy High Fiber Low Sodium Vinegar Spice Parsnip Pan-Fry Gourmet
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F with rack in middle.
- Peel parsnips and quarter lengthwise. (If large, cut lengthwise into eighths and cut out cores.) Toss with 1 tablespoon oil in a large shallow baking pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast, stirring occasionally, while preparing chicken (about 5 minutes).
- Pat chicken dry, then sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then brown skin side of chicken, about 3 minutes.
- Transfer chicken, skin side up, to pan with parsnips, reserving skillet, and roast until chicken is cooked through and parsnips are tender and caramelized, about 20 minutes.
- While chicken roasts, reheat fat in skillet with remaining tablespoon oil, then add vinegar and red-pepper flakes and boil, stirring, 30 seconds. Pour into a cup and keep warm, covered.
- Serve chicken and fries drizzled with spicy vinegar.
CARROT AND PARSNIP FRIES
A salty-sweet dish of oven-roasted carrots and parsnips is a quick, healthy alternative to traditional French fries.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees with rack in center of the oven.
- Peel carrots and parsnips and halve crosswise. Slice lengthwise into 1/4-inch-thick planks. Slice lengthwise again to make 1/4-inch-thick fries.
- Place on a rimmed baking sheet and toss with oil, salt, and red pepper flakes. Spread into a single layer and roast, turning veggies once, until crisp and golden brown in places, about 20 minutes.
PEPPERY PARSNIP FRIES
Looking for creative ways to use parsnips? These crispy bites from Sandy Abrams of Greenville, New York are a healthier take on popular french fries.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Cut parsnips lengthwise into 2-1/2x1/2-in. sticks. In a large resealable plastic bag, combine the oil, Parmesan cheese, salt, pepper and nutmeg. Add parsnips, a few sticks at a time, and shake to coat., Line two 15x10x1-in. baking pans with foil; coat the foil with cooking spray. Place parnsips in a single layer in pans. Bake at 425° for 20-25 minutes or until tender, turning several times.
Nutrition Facts : Calories 156 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 210mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
PARSNIP HOME FRIES
Steps:
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- In a large bowl, toss together the oil, parsnips, bell peppers and onions. Season with salt and pepper. Spread in an even layer on the prepared baking sheet.
- Bake until the parsnips are browned and cooked through, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 126, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 80 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 1 grams, Sugar 5 grams
PARSNIP PENCIL FRIES WITH SPICY CURRY DIPPING SAUCE
Make and share this Parsnip Pencil Fries With Spicy Curry Dipping Sauce recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel parsnips; cut into 2 x 1/2-inch sticks.
- In bowl, toss together parsnips, oil, cumin, coriander, salt and pepper.
- Bake on greased baking sheet in 425 degree oven, turning occasionally, for 30 to 40 minutes or until browned and tender.
- In small bowl, stir together yogurt, curry paste and green onion. Serve sauce with parsnip fries.
Nutrition Facts : Calories 137.7, Fat 5, SaturatedFat 1, Cholesterol 4, Sodium 26.6, Carbohydrate 22.3, Fiber 5.7, Sugar 6.9, Protein 2.6
PEPPERY PARSNIP FRIES
Make and share this Peppery Parsnip Fries recipe from Food.com.
Provided by Suzie_Q
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut parsnips lengthwise into 2 1/2 x 1/2 inch sticks.
- In a large resealable plastic bag, combine oil, cheese, salt, pepper and nutmeg. Add parsnips, a few sticks at a time, and shake to coat.
- Line two 15x10 inch baking pans with foil; coat the foil with nonstick cooking spray.
- Place parsnips in single layer in pans.
- Bake at 425 degrees for 20-25 minutes or until tender, turning several times.
Nutrition Facts : Calories 28.8, Fat 2.6, SaturatedFat 0.8, Cholesterol 2.8, Sodium 193.2, Carbohydrate 0.2, Protein 1.2
PARSNIP-PUMPKIN SEED FRIES
Steps:
- Preheat oven to 425 degrees. Pulse pumpkin seeds in a food processor until finely ground. Toss parsnips with oil and ground seeds in a large bowl until evenly coated; season with 1 teaspoon salt and pepper to taste. Arrange in a single layer on 2 rimmed baking sheets. Bake, rotating sheets and tossing parsnips halfway through, until golden brown and crisp, 20 to 25 minutes. Serve immediately.
Nutrition Facts : Calories 302 g, Fat 17 g, Fiber 10 g, Protein 5 g, SaturatedFat 2 g, Sodium 301 g
PARSNIP FRENCH FRIES
Categories Vegetable
Number Of Ingredients 4
Steps:
- 1. Toss parsnips with olive oil, sea salt and chili powder. 2. Bake at 350 for 30 minutes, turning halfway through cooking time.
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