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Baked Parsnip Fries
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1 tablespoon (15 ml) canola or olive oil 3 cloves garlic, minced 2 pounds (907 grams) parsnips, peeled (about 8 medium parsnips) 1/2 teaspoon (2.5 ml) salt 1/4 teaspoon (1.25 ml) coarse black pepper 1/4 cup (60 ml) grated Parmesan cheese 1. Parsnips are carrots’ forgotten beige cousins. These sweet, starchy root veggies are full of fiber, potassium and vitamin C. Our garlic parsnip fries are topped with Parmesan and a spicy curry lime yogurt dip that will make you forget about fast food. Baked. Ingredients 1 tablespoon (15 ml) canola or olive oil 3 cloves garlic, minced 2 pounds (907 grams) parsnips, peeled (about 8 medium parsnips).
5 parsnips 1 tbsp olive oil, plus extra for greasing the tray 1/2 tsp paprika 1/2 tsp garlic powder 1/4 tsp salt 1/4 tsp black pepper 1 tbsp grated parmesan 1 tbsp. Peel parsnips; cut into 2 x 1/2-inch sticks. In bowl, toss together parsnips, oil, cumin, coriander, salt and pepper.
Bake on greased baking sheet in 425 degree oven, turning occasionally, for 30 to 40 minutes or until browned and tender. In small bowl, stir together yogurt, curry paste and green onion. Serve sauce with parsnip fries. Peel the parsnips as you would a carrot.
Spiralize parsnips (or see note 1 below) Toss all ingredients together in a bowl or bag, making sure the parsnips are evenly coated. 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. Cut parsnips into “fries” about 3 inches long and 1/2 inch thick (cut out the cores if necessary; see Tip).
Toss the parsnips in a large bowl with oil, oregano, paprika and onion powder. Spread on the hot baking sheets in an even layer. Swap potatoes for parsnips and make these healthy baked parsnip fries as a side to your favorite burger! They’re sweet, salty, vegan, and gluten-free.
I use it instead of ketchup as dip for fries, although sometimes I mix the two together. Mayo cut with sour cream or plain greek yogurt. To cut parsnips: Trim tops and bottoms; peel, and slice in half crosswise to separate thick and narrow parts.
Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same size (this ensures even cooking). Bake 20 minutes, turning once, until golden brown and slightly crisp on the outside and tender on the inside. Remove from baking sheet, and immediately toss with Parmesan cheese, parsley and reserved garlic.
While parsnips bake, stir together yogurt, lime juice, curry and cumin. Serve immediately, with the parsnips.
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