Baked parsnip fries adapted from Happy Hearted Kitchen
We don’t usually endorse couch potato-ism, but at this time of year there are a few popular broadcasts someone in your household will likely be staying in for – at least the PVR version (who needs commercial breaks?!). Try feeding this little snack to the Super Bowl fans that may have invaded your living room. At least couch parsnips are healthier than couch potatoes…
An ingredient listed below that might be new to you is arrowroot powder. It’s a starch that comes from a South American root and is generally used as a natural thickener. It’s a bit pricier than cornstarch, but a good alternative if you have an allergy or sensitivity to corn – which is a growing concern for many people.
Fun fact: arrowroot was named for its use in the treatment of poison arrow wounds!
Tip: double up on the fries portion if you’re entertaining a few folks.
Baked Parsnip Fries: Ingredients
- 3 medium sized organic parsnips
- ½ tsp paprika
- 1 Tbsp arrowroot powder (or cornstarch)
- Pinch cayenne pepper
- Sea salt
- Fresh ground pepper
- 1 Tbsp coconut oil
Pesto Ingredients
- 1 roasted red pepper (homemade or from a jar)
- 3 sundried tomatoes (with a little of their oil)
- 1 medium garlic clove
- Juice of ¼ lemon
- Juice of ¼ lime
- Small handful walnuts
- Handful fresh basil leaves
- 1 Tbsp olive oil
- Sea salt & fresh ground pepper to taste
Method
1. Preheat the oven to 450°F.
2. Scrub the parsnips well – you will keep the skin on – but cut off any gross bits, then pat them dry.
3. Slice parsnips into thick fry-like size and shape trying to keep long and thin and as close to the same dimensions as possible.
4. Toss the parsnip fries into a bowl and sprinkle with paprika, cayenne and arrowroot. Add more seasoning if you prefer the fries to be hot and spicy. Stir to coat the fries evenly with spices and follow with salt and pepper.
5. If it looks like they need more arrowroot, add more, you want them to be well coated. Toss everything together and give a good sprinkle of salt and pepper.
6. Arrange on an unlined, non-stick baking sheet, leaving space between each and add a few little dollops of coconut oil over the top. A couple of minutes into baking, the oil will have melted nicely and you can “stir” the fries to coat them evenly in the coconut oil.
7. Place in the oven and bake for about 15 minutes, then flip them over and bake for another 15 minutes. They are ready when all sides are nice and brown and the tips are starting to get crispy. If after 30 minutes they still aren’t done to your liking – simply keep baking them – keeping a watchful eye – and flip them over periodically.
8. To make the pesto, place all the ingredients in a food processor, adding more oil if you need, until everything is well combined.
Note: If you encounter some technical difficulties with your food processor (like us!), you can simply chop the ingredients and stir them together. Consistency won’t be as nice, but it will still taste delicious!)
Serve with some napkins (and possibly bibs) so those boys don’t stain your carpet!
