Parsnips are the forgotten starch of winter.
These little roots have about 25 grams of carbohydrate per 1 cup -- a rather big dose for a veggie! Sometimes I get tired of sweet potatoes, so parsnips can be a great alternative to get some carbs in!
And hello fries! -- what a great way to nibble up a few healthy carbohydrates.
This recipe calls for some high heating -- 450 degrees. The goal is to bake the parsnips, then crank up the heat to 450 degrees and get those fries crispy and brown!
And lastly, the sauce. It's always all about the sauce. I'm a huge fan of Sir Kensington's Sauces -- the Special Sauce, Dijoinnaise and Sriracha are all beyond tasty! If I ever have a plain dinner of chicken thighs and vegetables, I pull out a dressing and lather it up -- boring dinner no more!
Enjoy your fries!
Parsnip Fries with Sir Kensington's Chipotle Dipping Sauce
Recipe type: Appetizer
Cuisine: Whole30, 21DSD
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
- 3 medium parsnips, peeled and cut into fries
- 2 TBSP tallow, melted
- ½ tsp. garlic powder
- ¼ tsp. sea salt
- Dash of pepper
- Sir Kensington's Mayonnaise - Chipotle Sauce
- Preheat oven to 375 degrees.
- Peel off outer skin of parsnip and slice into fry-sized shape and thickness. In a medium bowl, toss to coat fries in melted tallow, garlic powder, sea salt and pepper.
- Place fries on baking sheet and spread so that the fries do not touch or overlap one another.
- Place baking sheet in oven for 20 minutes, flipping fries after the first 10 minutes.
- Turn oven up to 450 degrees and cook for an additional 5-10 minutes, watching to ensure the fries don't burn, but become slightly browned and crispy.
- Remove from oven and serve right away with Chipotle Sauce. Top with additional sea salt if you'd like!