These Fries Will Change Your Life

105 comments

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Today I put out a plea on Twitter asking for Parsnip fry recipes! Ricki pointed me to her post  and as soon as I saw the pictures, I was salivating. You know when you just look at a picture and you know it will taste amazing? That’s how I felt about these fries. They did not let me down!

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Nut Butter Crusted Parsnip Fries

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Adapted from Diet, Dessert, & Dogs.

Yield: 1-2 servings.

Ingredients:

  • 3 medium parsnips, peeled and cut into thin fry-like strips
  • 3 tbsp nut butter (I used 2 tbsp chunky peanut butter + 1 tbsp almond butter)*
  • 1 Tbsp extra virgin olive oil
  • 1/4 tsp kosher salt, or to taste

 

Directions: Preheat oven to 400F and line a baking sheet with parchment paper for easy clean-up. Peel and cut parsnips into fry-like strips. In a medium size bowl, mix together the nut butters, olive oil, and salt. Take parsnips and toss in bowl with your hands until fully coated. Line up on baking pan and cook at 400F for 30-50 minutes until crisp. I cooked mine for 40 minutes, but probably could have left them in another 5 minutes to crisp up even more. They were wonderful!

Note: You can probably use any kind of nut butter you prefer!

After coating in a bowl:

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Line ‘em up!

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After cooking:

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I honestly never imagined parsnip fries could taste this good.

Never in my LIFE would I have dreamed of using nut butter as a fry coating!

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Parsnips resemble carrots, but are paler and have a stronger flavour. Apparently, the core can be quite bitter so sometimes people omit it when cooking, but I used the whole kit and caboodle and didn’t notice any bitter flavour, at least in these fries anyways.

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[Source]

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You must run to the grocery store, pick up some parsnips, and make these fries.

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What are some life-changing foods you have had?

Some of mine:

 

~~

Weekends are a bit like rainbows; they look good from a distance but disappear when you get up close to them.  ~John Shirley

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{ 105 comments… read them below or add one }

Mandy November 10, 2012

Roasted Parsnips are one of my favourite veg. Curried parsnip soup is delicious too. Looking forward to trying out these nut butter ones. People cut out the centres of larger parsnips because they can be woody rather than bitter. My family always told me that parsnips taste better once there has been a frost! I’ve never done a taste comparison test so I couldn’t be sure about this. Love your blog.

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Lynn January 31, 2013

Hello Angela,
I just have to share my parsnip story with you…..It was back in my high school days. I was taking a Foods class that started at 9:00 A.M.and always looked forward to what yummy thing we may be cooking up.This particular morning it was veggies and the veggie was parsnips.I know,I know you’re saying come on it can’t be that bad!!!! The parsnips we were making were fried and I don’t know exactly how we made them as it was many years ago, but I can tell you fried parsnips at 9 in the morning is a no, no. In all honesty I can say I haven’t eaten a parsnip since and that was 30 some years ago!!!! I saw your recipe for oven fried parsnips and I thought okay time to give them another try. Well we (my husband and I) are hooked. I served them with oven baked tofu and instead of ketchup I made a batch of your peanut sauce and OMG we were oooohing and aaaaghing!!!!! So thank you for sharing your great ideas and keep up the good work. You are truly inspiring:)

Reply

Angela (Oh She Glows) February 1, 2013

hah oh my gosh I don’t think I could stomach parsnips at 9am either! So glad you gave them another shot though and enjoyed this recipe. :)

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Kat March 8, 2013

I found Shirataki Noodles, spaghetti squash, and mashed cauliflower very transformative. Also, for drinks… just a little lemon/cucumber/fruit infused water. :)

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Mandy March 24, 2013

I was super excited about these. I’ve made regular parsnip fries before that were great! However, these burned after 35 mins and tasted horrible. Not sure what happened?

Reply

Angela (Oh She Glows) March 25, 2013

Sorry to hear that Mandy, I would cook them for less time if you try them again. They do not taste good if burned.

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Linnie April 23, 2013

Fantastic blog! Do you have any hints for aspiring writers?

I’m planning to start my own blog soon but I’m a little lost on everything.

Would you suggest starting with a free platform like Wordpress or go for a paid
option? There are so many options out there that I’m completely confused .. Any ideas? Bless you!

Reply

Sara May 22, 2013

Tried them and the whole family love them! I tried parsnip fries before and they were good, but not memorable. This time I used a mix of peanut butter and pure roasted almonds butter as both pots were almost finished and I added some rosemary and Indian spices to the mix (can’t live without Indian spices). I brought the leftover to work and heate them in the microwave, still delicious!

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saf November 23, 2013

I am late to the parsnip party – but made them tonight — delicious! Dipped in sriracha for a spicy kick. Thank you for posting this! Wondering if anyone has tried the method on other veggies? Seems like cauliflower might be good….will give it a try

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laney December 3, 2013

i LOVE this!! can’t wait to blow my girlfriend’s minds with this…..

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Laura January 9, 2014

would this work with a different kind of vegetable…Rutabaga?

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Fiona March 7, 2014

Unfortunately, these were not liked by my husband and I at all. I used all peanut butter so perhaps that was the problem.

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Vyvien April 19, 2014

I had 4 parsnips left in the veggie keeper wondering what to do with them, so thought covering them in nut butter was a great idea. I used a mixture of crunchy peanut butter and tahini. the only thing was they didn’t crisp up as much as I would have liked, wondered how they would go at a slightly higher heat for a bit less time?; however hubby who is a dedicated carnivore gave them the thumbs up so am going to definitely make them again.

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