meal / dish
method
occasion
ingredient
cuisine
photo
recipEbox log in
log out
register (it's free!)
forgot password?
help/FAQ
BROWSE MOREparsnips
vegetables D-Q
potato
fennel
peppers
okra
pumpkin
leek
RECIPE TOOLS:
print
shopping list
email
save
add photo
mastercook
add review
rate recipe
show nutrition
mobile
puzzleSHARE:
Garlic Parsnip Fries
5 stars based on 1 review
Ready in: 30-60 minutes ?
Difficulty: 3/5
Serves/Makes: 4
photo by: CDKitchen Staff
Click image to view
INGREDIENTS:
1 1/2 pound parsnips, peeled cut into 3" long matchsticks
***To oven bake***
2 tablespoons olive oil
2 cloves garlic, peeled and sliced paper thin
sea salt
***To deep fry***
oil as recommended by deep fryer manufacturer
garlic salt, to taste
***Remaining ingredients***
freshly ground black pepper
2 tablespoons finely grated Parmesan cheese
1 tablespoon fresh rosemary, very finely chopped
DIRECTIONS:
To oven bake: Preheat oven to 425 degrees F.
Place the parsnips in a bowl. Add the oil, garlic, salt and pepper. Toss to completely and evenly coat. Spread the fries evenly on a baking sheet.
Bake on the middle rack for 25-35 minutes, turning every 5 minutes or until the fries are browned and have the desired level of crispness.
To deep fry: Preheat deep fryer as recommended by your machine manufacturer to 360 degrees F.
Add the unseasoned fries in batches and cook for 4-5 minutes or until they are evenly golden brown. Remove to a papertowel lined tray. Gently pat off any excess oil with a paper towel.
Before serving, toss the fries with the parmesan, rosemary, garlic salt (if using the deep fry method) and any additional salt and pepper as needed.
Serve immediately.
NUTRITION:
This Garlic Parsnip Fries recipe from CDKitchen serves/makes 4
Recipe ID: 112248
REVIEWS:
Valerie's Review: 2011-02-27
Warning: These fries are highly addicting! Now, I did deviate a little from the recipe. Not really intentionally. First, I used the deep fryer instead of baking (I already had something in the oven at a different temperature). Second, I forgot the rosemary. Even without the rosemary these were amazing! The parsnips had a slight sweet flavor and a nice crunch.
