Hi friends, Melanie from The Grecian Garden, bringing you a fresh new recipe.
On busy weeknights I, like you, need side dishes that are quick to prepare and won't chain me to the oven for a stir-a-thon. Enter parsnip fries on the scene. After peeling and a quick chop, I toss them in the oven, giving me 20 minutes to create the rest of my dinner.
I'm constantly on the look out for a substitute for white potatoes. I grew up eating the creamiest, mashed potatoes, this side of the Mississippi, on a weekly basis. But it wasn't the creamy spuds that stole my heart. It was the baked Greek fries that I couldn't get enough of. Long gone are the days of stuffing myself with white potatoes, as they always seem to throw my tummy for a tizzy. These days, I choose my carbs wisely - carbs that make me feel good.
Parsnips have a slight licorice flavor and paired with herbs such as rosemary or marjoram, they really come to life. I hope you enjoy this quick weeknight side as much as we do.
Parsnip Fries
The thinner you make these, the crispier they will be. I make mine more like steak fries to get the crispy exterior and the creamy interior.
- 1 lb of Parsnips
- 3 T Oil, plus extra for greasing {I prefer coconut, but olive oil will do.}
- 1 t Salt
- Pepper, to taste
- 1 T Freshly chopped Rosemary or Marjoram {or 1 tsp dried}
- Half a Lemon
- Preheat oven to 425 degrees. Line a cookie sheet with parchment paper and lightly coat with oil of choice.
- Wash, peel and trim parsnips. Cut into sticks as thick or think as you like. Place onto cookie shed, coat with oil and sprinkle with salt, pepper, and rosemary.
- Roast for 20 minutes, turning half way through cooking.
- Sprinkle with half lemon just before serving.
I hope you enjoyed this recipe. Be sure to check back soon for another yummy recipe!
- Melanie
- images via Melanie
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