Friday, August 30, 2013

Say Good Bye To Your Typical Fries.....Baked Parsnip Fries!

Love love love parsnips!  Granted this root vegetable is a fall produce, but when you are craving some sort of starch and fry, I prefer to visit parsnips.

Not only do I love the unique flavor of parsnips, but they are also lower in carbs and higher in fiber than a potato.  The taste is a bit sweet and nutty and very distinctive.  So good as a puree as well!  In regards to carbohydrate content, they are somewhat in the middle of other root veggies.  About 20 g less than sweet potatoes and yams, 10 g less carbs than potatoes, though rutabaga, carrots and and celery root are slightly less.

Baked Parsnip Fries
Sometimes I wish I would shut up about sauces.  Well, I can't.  It really adds that extra element to really any dish.

Clearly I love my sauces, but remember, use sparsely!  Dressings and sauces do contain more calories than you think!

I also enjoy an array of sauces when it comes do dipping fries.  Plus, you are more likely to appeal the masses this way.  I opted for a roasted garlic-lemon-truffle aoili and a spicy curried ketchup

Ingredients/Directions: (yields 4 servings)
5 parsnips peeled
1/2 tbsp evoo

Preheat oven to 425.  Cut each peeled parsnip in half, then cut into strips.  Once all parsnips are cut, blanch into an ice bath for about 10-20 minutes.  I have come to conclude that this is a great method to make the fry crunchy without using corn starch.  Once blanched, pat dry and toss with a bit of evoo and lightly season.  Bake for about 10-12 minutes, then turn and bake for an addition 15-20 or until your desired crispy-ness.  I like mine crispy, so I go for the lengthier method.

Sauces:  (recipe links to come)
Roasted Garlic-Lemon Aioli (Blend of roasted garlic, 1/2 lemon and 2 tbsp vegan mayo w/ 2 tsp truffle oil)

Spicy Curried Ketchup  (blend of 2 tbsp organic ketchup, 2 tsp curry powder, 2 tsp sriracha)

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