This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Garlic Parsnip Fries
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- #112248
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
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.
added by
blueolivia
nutrition data
182 calories, 8 grams fat, 27 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
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reviews & comments
July 7, 2013
Parsnips are a great alternative to potatoes for french fries. I've tried them both deep fried and oven baked. Baked will give you a softer texture while deep frying will get them a little crisper. They won't be just like potato fries but they are a wonderful alternative.
February 27, 2011
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.