Tuesday, May 23, 2017

Oven Parsnip Fries from Juli Bauer's Paleo Cookbook

When we first did the Whole 30 diet and then Paleo, I remember trying to make myself love cauliflower.  It was the Paleo answer to everything: mashed potatoes, rice, pizza crust. If it was something made with gluten, I guarantee you someone found a way to do it with cauliflower. But I hated, loathed even, cauliflower. Now, I've found a few ways I enjoy it, but parsnips have become my version of the cauliflower. And it all started with this recipe.

What is a parsnip. That's what you're thinking, right? It's what I thought when I first read this recipe.

A parsnip is like a white carrot. It's a root vegetable and almost has a bit of a peppery flavor to me. I really like them for oven fries because I think they hold up a little better than potatoes when baking.

Making oven parsnip fries is really simple.  I'm using the recipe from Juli Bauer's Paleo Cookbook. It's still one of my favorite cookbooks to use for Paleo recipes. You'll need:
  • 3 large parsnips ends removed and peeled
  • 3 tbsp melted coconut oil or butter
  • 1/2 tsp fine sea salt
  • 1/4  tsp garlic powder
I'm lazy and don't peel the parsnips. I cut them into matchsticks and then chop off the sides. To match stick:

Cut the parsnips either in half or in thirds, making equal lengths (or close to it). Then slicing in half again for the fat part. 

Slice into strips. You don't want them super thin, otherwise they'll burn (you'll see evidence of this at the bottom!). See those brown edges? I chop those off.

You want to end up with matchsticks about this size. 

This is what your pile should look like at the end. If I make this as a side for a meal after the gym, I like to do the chopping before the gym.  That way I just dump them into a bowl, season and then put in the oven when I get home.

Preheat the oven to 375 degrees. Dump the parsnips into a large mixing bowl.  Pour in the melted coconut oil, the sea salt, black pepper and garlic powder. Then spread out onto a cookie sheet. 

Try to keep them from overlapping as much as possible. I was being lazy and didn't want to have to use two pans, so mine are overlapping. Also, don't take too much time between mixing up the oil and spices and putting them on the sheet.  Coconut oil solidifies quickly!

Pop in the oven for 25 minutes. 

Pull them out an d flip them over. They will be slightly golden on top when you pull them out, but the real color is on the bottom. Heat the oven up to 500 degrees. Pop back in the oven for about six minutes. The original recipe says 8-10, but mine start burning at about six minutes. 

Plate them and enjoy! We like to eat these with steaks.  Aaron's gotten really good at grilling steaks! My entire goal now is to see how many things I can make with parsnips - maybe mashed potatoes next?! What is your favorite way to make baked fries?

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