Garlic Parsnip Fries

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.

1-1/2 pounds parsnips, peeled 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 finely grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh rosemary

Preheat oven to 425 degrees 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.

Notes
Cook Time: 25 to 30 minutes

Serves 4

 

 

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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