Watch out potatoes, there’s a new fry in town: crispy, highly dippable Parsnip Fries! A root vegetable with a subtly sweet flavor, parsnips are an undersung hero you may have overlooked until now.
We didn’t grow up eating parsnips, and the first time I saw one at a farmers market, I thought it was some kind of rare albino carrot.
After being informed by the producer that albino carrots were, in fact, a figment of my imagination, I was advised to take some parsnips home and roast them just like Baked French Fries.
I took her advice and have been smitten since.
Many people overlook this tasty root vegetable, which is a pity because they are delightful and really do deserve a larger place on our plates.
I forever have a soft spot for under-appreciated veggies.
I can’t think of a better way to turn new folks onto parsnips than by turning them into FRIES.
When in vegetable doubt: fry it.
5 Star Review
“I made these tonight for supper and they were gorgeous. Thanks for a great idea.”
— Choclette —
Facts about Parsnips
For parsnip newbies, here are a few facts to bring you up to speed:
- Parsnips are similar to carrots and sweet potatoes in that they are a root vegetable.
- If you’re wondering what parsnips taste like, they have a sweet taste (like Roasted Carrots) with a distinctive earthy flavor that’s slightly nutty.
- Nutritionally, parsnips are a low-calorie food that’s an excellent source of vitamin C, vitamin K, and folate.
- Parsnips are a great source of fiber, with one cup providing about 25% of the recommended daily value (read more about the health benefits of parsnips here).
How to Make Parsnip Fries
Although parsnip fries are quite tasty simply seasoned with salt and pepper, I couldn’t resist tossing them with Parmesan cheese and chopped parsley.
It makes these baked parsnip fries the perfect balance of healthy with a little indulgence so you feel satisfied.
- Parsnips. When roasted, this healthy root vegetable is crispy on the outside, tender on the inside, and the perfect balance of sweet and savory.
- Olive Oil. Allows the parsnip fries to crisp and caramelize in the oven.
- Parmesan Cheese. The nutty flavor of the Parmesan nestles nicely against the parsnips’ sweetness.
- Parsley. Grassy parsley adds a burst of freshness.
- Garlic Powder. Complements the Parmesan cheese and makes the fries smell absolutely heavenly in the oven.
- Salt and Pepper. Oven fry essentials.
Don’t forget the dip!
As with any French fry recipe, the dip is not to be overlooked. Enjoy parsnip fries with a simple side of ketchup or one of these dip ideas:
- Toss the cut parsnips with the olive oil and seasonings. Spread them into a single layer.
- Roast in a 425 degree F oven for 15 minutes, then flip the fries over and return to the oven until the parsnips are crisp and golden.
- Sprinkle with Parmesan and return to the oven to melt. ENJOY!
What I love about parsnip fries is they are just as versatile as their sweet potato and regular potato French fry counterparts. Try one of these other flavor combinations:
- Curry: Add a sprinkle of curry powder for an Indian-inspired variation.
- Smoky: Kick it up a notch with a dash of cayenne and smoked paprika.
- Mediterranean: Top with fresh oregano, lemon zest, and a side of this Feta Dip.
- Sweet + Spicy: Try a unique combination of turmeric, chipotle chili powder, honey, and lime zest.
- To Store. Parship fries may be stored in an airtight container in the fridge for up to 3 days.
- To Reheat. For best results, reheat parsnip fries in the oven at 425 degrees F until warm and crisp.
Recommended Tools to Make this Recipe
- Mixing Bowl. For tossing the parsnips with olive oil and seasonings of your choice. These are durable and dishwasher-safe.
- Chef’s Knife. This high-quality steel blade is great for cutting the parsnips into perfect fries.
- Baking Sheet. Large enough to arrange the parsnips into a single layer.
The Best Baking Sheet
These baking sheets are made with commercial quality aluminum, a reinforced rim for added stability, and won’t rust.
Frequently Asked Questions
While parsnips and turnips are both root vegetables they look and taste very different. Parsnips tend to be sweeter, while turnips have a more mild flavor. In terms of appearance, parsnips are long and slender roots (shaped like carrots) and turnips look more like oversized radishes.
Size matters. Try to cut your parsnip fries uniformly and about 1/2-inch thick by 3-inches long. Any larger and the parsnips will be too large to properly crisp up in the oven. Make sure to also leave space around the parsnips so air can circulate in the oven.
It depends on your definition of “better.” Both potatoes and parsnips offer their own beneficial set of vitamins and minerals. However, if you’re counting calories, parsnips have slightly fewer calories than potatoes and are higher in fiber. Conversely, if you’re watching your carbs, parsnips are higher in carbohydrates and lower in protein than potatoes.
- 2 pounds parsnips peeled and cut into 3 inch x 1/2-inch strips
- 2 tablespoons extra virgin olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- TO STORE: Parship fries may be stored in an airtight container in the fridge for up to 3 days.
- TO REHEAT: For best results, reheat parsnip fries in the oven at 425 degrees F until warm and crisp.
Serving: 1(of 4)Calories: 288kcalCarbohydrates: 42gProtein: 8gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 11mgPotassium: 891mgFiber: 11gSugar: 11gVitamin A: 425IUVitamin C: 44mgCalcium: 226mgIron: 2mg
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