Let the parsnip stand in for the potato in these healthy oven fries. Parsnips have an earthy sweetness, making them an interesting alternative to same-old, same-old spud fries. These, with sliced garlic and Parmesan, are downright addictive.
Ingredients
- 1-1/2 pounds parsnips, peeled and cut into 1/4-inch x 1/4-inch x 3-inch batonettes
- 2 tablespoons canola oil
- 2 cloves garlic, peeled and sliced paper thin
- sea salt and freshly ground black pepper, to taste
- 2 tablespoons Parmigiano-Reggiano cheese, finely grated
- 1 tablespoon fresh rosemary, chopped
Instructions
- Preheat oven to 425°F.
- Toss the parsnips with the oil, and garlic until thoroughly coated, and then toss again with salt and pepper. Lay out on a cookie sheet in a single layer. (Keep the bowl for later.)
- Place sheet in the middle of the preheated oven, and bake 15-20 minutes, turning with a spatula about every 5 minutes. Then cook an additional 10 minutes, or to desired crispiness.
- Remove from the oven, and return parsnips to the bowl. Toss the fries with the cheese, rosemary and additional salt and pepper to taste. Serve immediately.
Servings: 4
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