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This year when I planned my garden, I overestimated how much I needed to plant. My husband built me several 3×10 foot raised beds, and I filled all of them with seeds in the spring. I figured at least half of the seeds weren’t going to germinate, and another fraction wouldn’t grow to the size I wanted to, so now that it’s fall I have way too much of everything.
My fridge is full of okra, heads of lettuce, carrots, and I have lots of potatoes, sweet potatoes, and pumpkins stored in the basement. Most of the vegetables that I grew aren’t that big of an issue to cook with and use. There are lots of classic fall dishes I can make with them, however, I have much more parsnips than I know what to do with. I don’t know why I even planted it to be honest.
Like any other foodie would, I took this as an opportunity to try new recipes. The one recipe that made me stop and say, “okay, where have you been all my life?!” is the baked parsnip fries.
They are like the classic french fry’s more sophisticated older sister. Baked parsnip fries have that crispy outside that everyone loves with a soft inside. They are slightly sweet, but have a nice rosemary garlic thing going on that is out of this world.
And the prep? Psshht! You only need to spend five minutes getting the parsnips ready to bake and stir halfway through. It’s super simple, and we could all use a little more simple in our lives.
So, why parsnips instead of the cheaper potato option? Well, to start off they’re high in soluble fiber, the type that helps lower cholesterol and keep blood sugar where it should be. Parsnips also happen to contain a wide variety of essential vitamins, and nutrients. They have a good amount of potassium and vitamin C, which are good for supporting your metabolism, nervous system, and maintaining your bones.
Baked parsnip fries are easy, tasty, and healthful. Here is a tutorial on how to make them.
This is a really basic recipe. All you will need is 2 1/2 pounds parsnips, 1 tablespoon fresh rosemary, 1 large garlic clove, 3 tablespoons olive oil, Kosher salt, freshly ground pepper, and 1/2 teaspoon ground cumin.
Wash and peel the organic parsnips. To prepare the fries, cut it in half so you have a fat end and a skinny end. Depending on the size of the parsnip you may need to cut the skinny end into 2, or leave it alone. The fat end may need to be cut into 4 or 6 fries.
Toss the cut parsnips, rosemary, garlic, and olive oil in a medium sized glass bowl. Season with salt and pepper.
Spread the fries out onto an unlined baking sheet. Bake for 10 minutes, stir, and bake 10-15 minutes longer. Sprinkle the cumin over the baked parsnip fries and stir around once more before serving hot.
During the last bake time, check on the parsnip fries every few minutes. Depending on the size of your fry they may burn easily.
To freeze for later, follow the recipe up until the baking steps, bake for the first 10 minutes, and let cool completely. Freeze on the baking sheet, and then move the parsnip fries to a freezer safe ziplock bag. They should be good for 2 or 3 months. Bake for 15-17 minutes at 450° when you are ready to eat them.
These would be great served at a thanksgiving dinner, alongside burgers, pulled pork sandwiches or any other way you would serve fries made with potatoes. My favorite way to serve them is with some grilled chicken for an easy, healthy dinner.
Baked Parsnip Fries with Rosemary
Ingredients:
- 2 1/2 pounds parsnips or carrots, peeled, cut into about 3×1/2-inch strips
- 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
- 1 large garlic clove, minced
- 3 tablespoons olive oil
- Kosher salt, freshly ground pepper
- 1/2 teaspoon (or more) ground cumin
Directions:
- Preheat oven to 450°.
- 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 tsp. cumin over. Season to taste with salt, pepper, and more cumin, if desired.
Recipe Notes:
- This recipe can be prepared ahead for busy nights or to simply preserve the harvest. Follow the recipe up until the baking steps, bake for the first 10 minutes, and let cool completely. Freeze on the baking sheet, and then move the parsnip fries to a freezer safe ziplock bag. They should be good for 2 or 3 months. Bake for 15-17 minutes at 450° when you are ready to eat them.
What will you serve with your baked parsnip fries?