Make it Naked


Curly Parsnip Fries

I made these as a side dish for our bison burgers one night for dinner recently. But you see, something happened. Bison burgers take way too long to cook. By the time they were done, these were gone.

keep it simple

I had eaten about half of these during the photo shoot (this happens often). So I told Jon he could have the rest and I’d just have a salad with my burger. But he made the poor decision to shower while the burgers cooked and left his portion out on the counter. Not my fault.

curls

You can’t just leave these out and expect them not to be eaten. I’ll warn you now. They’re addictive. Just like French fries. Except not really at all. They’re not fried.  They’re baked to crisp perfection. And there’s no potato here. We’re dealing with fresh parsnips. Have you ever had a parsnip? No? You might want to start here. People say they’re like white carrots, but I’ve never had a carrot that tasted like this.

They’re salty and crunchy and the perfect pairing to a big juicy burger…if you can  actually get them to the plate.

parsnip fries

 

Curly Parsnip Fries (serves 2…or one hungry blogger)

Ingredients:
2 tablespoons extra virgin olive oil
5 parsnips
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
*special equipment – spiralzer (optional – see note 1 below)

Directions:

  1. Preheat oven to 350.
  2. Peel the parsnips as you would a carrot. Spiralize parsnips (or see note 1 below)
  3. Toss all ingredients together in a bowl or bag, making sure the parsnips are evenly coated.
  4. Spread the parsnips out on a greased baking sheet and bake for about 20 minutes. Be sure to stir half way through. Keep a close eye on them near the end. They will burn quickly and cook times will vary depending on your oven and the size of your cut parsnips.

 

Notes:

  1. I use this spiralizer. It’s really fun but it’s not necessary. You can just thinly slice them into sticks and follow the directions above.
  2. Be sure to spread the parsnips out on the baking sheet so they’re not really touching each other. You want them to crisp up. If they’re overlapping, they’ll end up steaming each other leaving you with soggy “fries.”

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Posted on February 24, 2014


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