Craving Fries? Forget Potatoes: Parsnip Fries Are Crunchier, Crispier and Even Healthier
Potatoes, watch your back – these crave-worthy oven-baked parsnip fries are poised to become everyone's new favorite kind of fry.
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French fries get a bad rap, but not all fries fall into the same camp. Baked fries, sweet potato fries and even avocado fries are all far better for you, and they can be just as deliciously crispy and enjoyable as the original deep-fried version. And now, we’re introducing you to an alternative that just might be even more amazing than potato fries: parsnip fries.
Parsnips look pretty similar to potatoes, especially when they’re sliced up, baked and served like fries. But there are some big differences between these two root veggies. And once you discover just how flavorful parsnip fries can be – and how satisfying they are for those sudden fry cravings – you’ll prefer them.
Plus, parsnips have one significant benefit. This vegetable has even more to offer than your typical tater.
Parsnips are packed with extra vitamins – and feature fewer carbs
Parsnips and potatoes are both root vegetables and share a pretty similar appearance. But when it comes to their nutritional value, there are some clear differences.
When it comes to carbs, parsnips are a lower-carb alternative. They contain about 3 percent fewer carbs compared to your typical potato, making them a better choice for anyone who’s keeping a close eye on their carb intake.
Parsnips are also higher in fiber, offering both soluble fiber and insoluble fiber. Just 1 cup of parsnips can provide 6.5 grams of fiber, or 26 percent of the total fiber you need each day. This extra fiber boost can help you feel fuller for longer while keeping your digestion humming along smoothly.
But perhaps the best reason to give parsnip fries a try? They come with these nutritional benefits and great taste. They’re as versatile as your average potato, meaning they can be turned into a crispy fry with any of your favorite herbs and spices. Try our recipe, and you can customize your veggie fries any way you’d like as you perfect your own version.
Parsnip Fries with Lemon & Garlic
- 12 medium parsnips (about 2 to 2½ pounds), peeled and cut into thin fries
- ¼ cup extra-virgin olive oil
- Sea salt and black pepper, to taste
- 1 tbsp finely grated lemon zest
- 2 tsp granulated garlic
- ¼ cup finely chopped fresh parsley
- Preheat the oven to 400ºF.
- Line 2 large baking sheets with parchment paper.
- Place the parsnips in a bowl and toss with the olive oil and a generous pinch of salt and pepper. Spread out on the baking sheets. Bake for 20 minutes. Flip the fries and return to the oven.
- Increase heat to 450ºF. Bake for 8-10 minutes more until beginning to get crispy and brown in spots. (Watch closely so they don’t burn.)
- Transfer to a bowl and toss with the lemon zest, granulated garlic, and parsley.
- Add additional salt if desired.
- Serve warm.
Recipe courtesy of Paleo Magazine