Baked Garlic and Thyme Parsnip Fries

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One of my friends recently brought it to my attention that I go through foodie phases. I tend to find different foods and really latch on them at particular moments. Some of these things are new and exciting to explore and other are old faithfuls that I’ve taken a break from. Right now, I happen to be really into parsnips.

I can’t even recall the first time that I had a parsnip but I believe it was fairly recently, as I definitely didn’t grow up with them on my plate. These delicious root veggie is great in the winter veggie as it’s a bit heartier than its cousin, the carrot, yet not as starchy as other root veggies such as potatoes. They also have a weird slight sweetness to them that really makes them stand out amongst the crowd.

Before becoming obsessed with eating my parsnips in fry form, I often enjoyed them as part of a root vegetable mash with sweet potatoes, carrots, and a little bit of coconut milk for creaminess. If you find yourself with extra parsnips after making this recipe, I highly recommend playing around with this combo!

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Baked Garlic and Thyme Parsnip Fries
Serves 1
A fun way to eat winter veggies
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 2 medium parsnips, peeled and cut into fry shapes*
  2. 1/2 TBL ghee, melted (I prefer ghee with these but you could substitute for other cooking fat)
  3. 1/4 tsp salt
  4. 1/4 tsp garlic powder
  5. 1/2 tsp dried thyme
  6. 1/4 tsp ground cumin
Instructions
  1. Preheat the oven to 410 degrees F.
  2. Line a baking sheet with parchment paper and place raw parsnip fries on top.
  3. Drizzle fries with melted ghee and then sprinkle with salt, garlic powder, and thyme.
  4. Use you hands to evenly coat fries in ghee and spices.
  5. Place fries in over for 10-12 minutes.
  6. Remove from oven, toss fries with spatula (try to make sure the browned sides are now up), and return to oven.
  7. Cook for an additional 8-10 minutes, checking in every few minutes to make sure the smaller pieces don't burn.
  8. Remove from the oven and sprinkle with cumin.
  9. Nom.
Notes
  1. *I, unfortunately, don't have a kitchen scale so just use you judgement about the size of the parsnips. If they are a little larger or smaller than the ones I used, it won't make a huge difference at all.
Girl With the Hipster Glasses http://girlwiththehipsterglasses.com/

 

 

 

 



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