![]() ![]() Stir so that all the parsnips are evenly coated in the oil.Īdd the minced rosemary, garlic powder and salt and toss again until well combined. We’re going for more of a shoestring type fry than steak cut.Īdd the parsnips to a large bowl and drizzle with the avocado oil. You want the ends to crisp up and turn golden brown while baking. If choosing the oven method, first you’ll need to prepare the parsnips by peeling them and cutting into “fries”.Įrr on the thinner side here. ![]() If you’ve tried my burger bowls, this sauce is a lot like the burger sauce in that recipe.Īnd if you haven’t yet tried it, I can pretty much promise you’ll never want to dip fries in anything but this sauce again after you do. mayonnaise (or avocado mayo for a vegan option which is actually what I use).I also include a downright delicious fry sauce with this recipe and for that you’ll need: Regardless of method, the ingredients to make these fries are the same. INGREDIENTS TO MAKE ROSEMARY GARLIC PARSNIP FRIES I don’t know what that statement says about me thinking that it’s “fun” to watch a metal basket rotate in a mini oven contraption on my counter but hey, it just is. My opinion is the oven baked method is a bit easier and less messy to clean up but the air fryer method is kind of more fun. Same outcome with these purple sweet potato fries so it really just comes down to your preference. If you want the tl:dr on the experiment, the answer is they both work and both result in a crispy fry. ![]() I had also just gotten my air fryer around the time I made these so I decided to test out two methods: parsnip fries baked in the oven and parsnip fries in air fryer using my rotating basket attachment.Ī science experiment if you will to see which method resulted in the crispiest and/or easiest batch of parsnip fries. Hence why it’s been over a decade since I’ve ventured back into parsnip fry territory.īut, after a good experience with jicama fries and a recent renewal of my fondness for parsnips, I thought I’d give it a go once more. It still does actually.īecause reality was a huge baking sheet of burnt almond butter coating mushy parsnips underneath. It was actually right around when I discovered food blogs (so we’re talking circa 2010ish) and saw one of my favorites at the time post a recipe for almond butter crusted parsnip fries. I tried making parsnip fries way back in the day. Either way, they’re a delicious alternative to potatoes, lower in carbs and come with an easy dipping sauce you’ll love that tastes just like fry sauce! Deep-frying anything is a bit time-consuming, but it’s definitely not difficult.These crispy rosemary garlic parsnip fries can be baked in the oven or made in the air fryer (both methods are included below). This may seem like a complicated process, but it really isn’t. I just happened to have one last quart of home-rendered, grass-fed beef tallow and several pounds of parsnips on my hands, so I knew just what to do: deep fry them! This fall, I was craving something crispy and salty. I wasn’t expecting to fall in love with them! I delight in roasted parsnips with fresh thyme, mashed parsnips on top of shepherd’s pie, and parsnips added to soups. As much as I love them, a girl can only handle so much roasted broccoli and steamed carrots, ya know?Īzure Standard had parsnips available for a decent price last winter, so I ordered five pounds. In this program, patients are encouraged to eat 8 to 9 servings of cooked vegetables per day. We started eating them last year when I was desperate for new veggie options due to following a program known as Nutritional Balancing. Parsnips are a fairly recent discovery for me and my family. ![]()
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