Smoky parsnip fries
2 - 5
PersonalPoints™ per serving
They might look like pale carrots but parnsips are actually creamy-white roots with a distinct flavour that's all their own. They're fabulous roasted, slightly sweet with a nice bite.
680 gm, peeled (6 medium)
1½ tbsp(s), mild smoked, divided
½ tsp(s), divided
- Preheat oven to 220°C (425°F). Line a large rimmed baking sheet with a silicone baking mat or parchment paper
- Cut each parsnip in half crosswise, then slice thinner ends in half lengthwise. Slice larger ends in half lengthwise, then cut these pieces into 3 or 4 sticks to match those from thinner ends (you should have 48 fries).
- In a large bowl, toss fries with oil, 5 ml (1 tsp) paprika and 1 ml (1/4 tsp) salt until evenly coated; spread on prepared pan making sure fries do not touch or overlap.
- Bake for 20 minutes; remove from oven and flip fries. Continue baking until tender and browned, about 20 minutes. Transfer pan to a wire rack and sprinkle with remaining 2 ml (1/2 tsp) paprika and 1 ml (1/4 tsp) salt. Toss well and serve.
- Serving size: 8 fries
For a spicier version, search out hot, smoked paprika. Make a mixture of 2 ml (1/2 teaspoon) hot and 5 ml (1 teaspoon) mild smoked paprika, then proceed with the recipe.