I made a list of goals I wanted to complete in 2011, and one kept popping into my mind until I decided, TONIGHT! I will check this off the list TONIGHT!
And might I add… it was a wild success!
What is this goal, you ask?
PARSNIP FRIES! ::dun dun dunnnnnnnnnn::
I’ve seen these on other blogs and have always been curious… and who doesn’t like a food you can dip in ketchup?
Here you have them: parsnips:
They look like oversized carrots, only paler and with a stronger flavor (but don’t let that scare you).
Some of the health benefits from our friend, the parsnip, include:
- they contain folic acid, which helps in reducing heart disease and preventing dementia as well as osteoporosis bone fractures.
- a good source of vitamin C and niacin, parsnips can help in boosting the immune system and proper functioning of digestive system, skin and nerves.
- high in fiber
- the roots (the part you eat) have diuretic and antioxidant properties.
And the nutrition facts, for 1/2 c of sliced parsnips:
55 calories, 13 g carbs, 0 g fat, 1 g protein
Now for the good stuff… how to make them into FRIES!
Peel them, as you would a carrot.
Once they’re naked…
slice them into thin fries.
Toss them in enough olive oil to coat, but no need to drench them.
Then spread them on a baking sheet and sprinkle with salt. I also chose to sprinkle on Cajun seasoning (it was a good decision).
Then, pop them in the oven at 375 degrees for 35-40 minutes, until they have brown edges and a nice crisp!
Plate them (love that term… thanks Top Chef!) with a giant blob of natural, no HFCS ketchup.
The verdict? YUM! They have an earthier texture than a regular potato fry, but I really liked them!! The key is definitely to cut them thin, because the crispy ones were the best. And the Cajun seasoning added some YUM factor, too.
Oh! And I wasn’t the only one who thought they were tasty.
That’s right, these fries are Hubb’s approved!
What are your favorite kind of fries?