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 GlowsPreheat 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).
{ 17 comments… read them below or add one }
These look really good.
I already have these on my must-make-right-away list, and your post makes me want to make them even sooner. The use of nut butters seems brillant.
I am absolutely intrigued by this! I can’t believe you massage nut butters into these. I actually have some parsnips sitting here that I just bought at the farmer’s market. What perfect timing!
What a fantastic Idea… I’m trying these tonight… what would you recommend serving these with? I’m sure it would work with most things… but I’d love to hear a suggestion.
Mary – Thanks!
Tasha – it is so weird, but it works
JOanna – what a happy conincidence
Kyle – I have to vote for Veggie Burgers! I just had one of those nights where I wanted to try new things so my food pairing wasn’t ideal.
This looks fantastic. i am always after the perfect but healthy fry, so far haven’t quite gotten the crunchiness I want from baking! Will give this a try. How essential is the almond butter?
Nice… I never know what to do with parsnips. This looks good!
i totally agree that these look really good! and the word “parsnip” will always remind me of pirates of the caribbean haha
Yosha – I haven’t tried it without so I can’t say. Let me know?
Laurie – I like them mashed with taters too!
Karyn – totally had to google that one!
I have never thought of adding nut butter to parsnips before! They sound wonderful!
The fries look amazing! I can’t wait to try them! I love sweet potato and zucchini fries so I am sure I will love these as well.
Maria – I have only made zucchini fries once and they didn’t turn out very well. I should try again!
Parsnips didn’t enter my world until recently, but I really want to make these now!
These look great! Did you use natural peanut butter or the regular kind?
Linked to you today! Thanks for the linkback. I cant wait to make these again!!
Thanks Angela!!
Jessy – I used natural peanut butter.
I tried these lst night, half with just PB and other with the almond butter as well. I didn’t really notice a diff between the two, both had the PB taste.
I also added some chili powder and chili flakes for some heat. Mine didn’t get as crunchy but it was really good! Thanks!
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