Parsnip Fries Recipe

by katerina on April 28, 2010

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.

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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.

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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.

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Parsnip Fries

(serves 2)
Adapted from Oh She Glows

2 large parsnips
1 tablespoon almond butter
2 tablespoons chunky peanut butter
1 tablespoon olive oil
1/2 teaspoon salt

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).


Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time:60 minutes
Calories(approximate per serving): 200



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