Staring into the hollow cavity of a McDonald’s french fry was always a moment of wonder in my childhood. Soft and light in the middle, but crunchy on the outside as though some underpaid worker had hollowed out each one.
Standing at my kitchen counter, eating a hot parsnip fry straight off of the baking sheet I flashed back to this moment. The hot stick burned my fingers as I tossed it from one hand to the other. Biting into it I was amazed to find it had that familiar crunch and then soft give.
I was shocked. These are baked, parsnip fries after all. Essentially these are made from knobby, white and badly proportioned carrots with a bit of spicy, gingery attitude. But when tossed in sweet nut butters and baked at high heat they are a genuinely pleasant surprise. These are the new kale chips.
Parsnip Fries(serves 2)
Adapted from Oh She Glows
Preheat oven to 400F. In a bowl, whisk together nut butters, oil and salt. Peel the parsnips and chop off the root at the end. Trim into ~1 cm square sticks 4-6" in length. I discarded any really misshapen sticks or thin ends to encourage even cooking. Add parsnips to the bowl and massage with your hands to thoroughly coat each fry.
Cover a cooking sheet with parchment and line up parsnips on sheet. Bake for 35-50 minutes (mine took 40).