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!
Nut Butter Crusted Parsnip Fries
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Adapted from Diet, Dessert, & Dogs.
Yield: 1-2 servings.
- 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:
Line ‘em up!
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!
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.
You must run to the grocery store, pick up some parsnips, and make these fries.
What are some life-changing foods you have had?
Some of mine:
- chia seeds
- Green Monsters
- Fresh, homemade juice
- Artisana Cashew Butter
- Ricki’s parsnip fries!!
- Savoury Oats
- In A Jiffy Spelt Veggie Burgers
- Nutritional yeast
- Chocolate Peanut Butter Cups (adapted from Alicia Silverstone)
- Vegan Overnight Oats & Parfaits
Weekends are a bit like rainbows; they look good from a distance but disappear when you get up close to them. ~John Shirley
I love parsnips! They are also great roasted with a bit of EVOO and some rosemary and thyme! Or roasted with a bit of honey drizzled on top (that was how I had them the first time… prior to that a few years ago I was a parsnip virgin!).
YUM!!! Those look so delicious! I’m going to be picking up some Parsnips this weekend. Maybe I can trick the family into eating them :)
Must be careful with the parsnips! The almond butter helps in lowering the total GI load but on their own, parsnips rate a 97 on the glycemic index. And you know what high GI foods do to the old metabolism!
I love parsnips- and if you say these are that good, I HAVE to try them!
Some of my life changing foods?
Flax, hemp, chia
All thanks to the lovely food blogging world :)
I’ve never had fries with nut butter…they sounds like they are worth a try! My mom makes parsnip fries but coats them in a little parm cheese…soooo good!
oh.my.god. these look and sound absolutely phenomenal!! i might try it with sweet potatoes… hmmm.
I went out last night and bought parsnips to make these and they are in my oven as I type.. I am impatiently waiting for them.
Green smoothies have changed my life, and my kids lives!!
Artisana Coconut Butter
EV coconut oil
Mysterium Tremendum Cookies http://www.recipezaar.com/recipe/mysterium-tremendum-cookies-402715
Chipotle sauce (take one can of chipotles in adobo sauce and puree until smooth. I use this in black bean dip, hummus, vegetarian chilis.. so yum!!
Angela, these look fantabulous–I’m sure they were SO delish!!! Thanks for sharing!!!
Oh my goodness, I love parsnips and these fries look freakin awesome. I need to make them asap!
O.M.G. These are seriously SOOOOOOOOOOO good! Made them last night and my husband still can’t stop talking about them and how they are absolutely restaurant material! They are definitely one of the best things to come out of our kitchen in a LONG time…..my husband just corrected me and said that they are one of the best things to come out of our kitchen EVER!!!! Thanks for sharing! I wish I would have bought more parsnips!!! Oh, and they are awesome with sweet potatoes too, I mixed them for a half and half combo—-DIVINE!!!
trying them tonight! so excited :) thanks!
I am making them this week!!! I’m sold.
OH MY GAWDDDDD
I tried these tonight and they were good! I think I needed to either cook them longer or maybe not as long. Oh well I will just have to make them again until they are perfect! :) Thanks for the recipe. As far as life changing food, the Green Monster has totally changed my mornings. I am addicted!
I made these with sweet potato fries and Maranatha Almond Butter. So good! I used Greek Yogurt for dipping and it was a perfect match. :)
I love parsnips! Gotta try these!!
Thank you so much for this recipe!! I just gobbled them down and ummmmm ummmmm yum! I love adding new unique recipes to my bag of trick and this one is definitely going in the bag!
Love these fries more than life itself! Do you happen to know the nutritional stats on them?
Angela – I tried the fries with sweet potatoes the other night, and they got a little burnt…Do you flip yours halfway through cooking?!?!?!
I just wanted to let you know that I made these fries tonight and they were AMAZING. Everything I thought they would be and more. Thank you. :)
Do you think these would be good if I didn’t peel the parsnips?
These sound so so good! I’ve not tried parsnips before but this sounds like a good way to try them!!
I made these a few months ago, and yes life changing.
try them with carrots, seriously glorious!
We eat them 3-4 times a week now :)
I made the fries and I didn’t peel them and they were so delicious!!!! I could not stop eating them and I made a bunch. I had to share so I didn’t devour the whole pan myself!!
Here is my post:
good grief i am hungry. this is the 3rd time in a week i have seen parsnip fries. time to try them. i found you on tastespotting, and now you blog will be found in my google reader subscription.
I totally love parsnips, so I am definitely trying them as fries like this. Nut butter is the secret, huh? Genius idea!
I don’t think I can find parsnips here. Can I use turnip instead?
Hi Angela, I love your wonderful picture in your header. How did you get that wonderful background? The parsnips look absolutely wonderful. I have a garden full of turnips I’m going to try this recipe on. Do you think this will be okay for turnips?
My Mom, the Cancer Warrior, planted all the turnips because she’s aways planted turnips but she doesn’t have any good recipes for turnips that my teenagers like. I’ve roasted them with other root vegetables and that is great but I’m always open for more.
Thank you for this! Will definitely try with my finicky eaters
Love parsnips, I don’t have a big sweet toth and usually replace half of the carrots called for in a recipe with parsnips – taste is so much more complex and better!
Have you tried turnip fries? I made the rosemary-garlic ones and they turned out delicious. The ones leftover got a bit soggy though… Wondering whether next time I should dehydrate them a bit first…
And I don’t really have any life-changing foods.
But I have my absolute favorites:
Basil (along with balsamic, it was my first “adult taste acquisition” discovery)
Chickpeas and tahini-less hummus
And so on – love discovering new foods ;)
Ok, just made these Parsnip Fries and YUMTASTIC!
I used unsweetened roastered almond butter and rock salt, added a dash of sweet paprika.
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.
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:)
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. :)
I found Shirataki Noodles, spaghetti squash, and mashed cauliflower very transformative. Also, for drinks… just a little lemon/cucumber/fruit infused water. :)
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?
Sorry to hear that Mandy, I would cook them for less time if you try them again. They do not taste good if burned.
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!
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!
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
i LOVE this!! can’t wait to blow my girlfriend’s minds with this…..
would this work with a different kind of vegetable…Rutabaga?
Unfortunately, these were not liked by my husband and I at all. I used all peanut butter so perhaps that was the problem.
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.
Love this site for veg ideas! I can’t buy parsnips here in Spain, so have you any recipes for yucca root, which is sold in local stores?
These fries cannot be made with any nut butter. I used pumpkin seed butter and the fries turned out soggy and awful – i had to throw them out. A waste of good parsnips. Thanks for all the vegan recipes though – i do like your cheese sauce.
Hey Darlene, I’m so sorry to hear they didn’t work out with pumpkin seed butter! That’s too bad. I’m glad you’ve been enjoying the cheese sauce though :)