Paleo Parsnip Fries are seasoned with walnut oil (for a buttery flavor), raw honey, garlic and sea salt and black pepper and is very simple in both ingredients and instruction. If you aren’t in the parsnip loop yet, I’ll catch you up…parsnips are like a cross between a carrot and a potato. They’re sweet and have a rooty texture. You can easily omit the honey from this recipe if you don’t use sugars, but I think it accentuates the vegetable, so we use it. If you bother to soak them before, do so with a little sea salt and cold water for 30 minutes. This will draw some moisture from the parsnips and allow them to be a little crispier.
I am feeling really proud of myself this past week. I went to the gym 4 days and really kept up. I’m getting to the point where I’m not horrifically sore every day, but I still feel like I am terrible at it. Oh Crossfit, you never cease to humble me. I do like it though and I think when we get the hang of it, it will be a really great form of exercise – fast and mindless!
Paleo Parsnip Fries
1 lb Parsnips
1 Tbsp Olive Oil
1 Tbsp Walnut Oil
½ tsp raw Honey
2 Garlic cloves
½ tsp Coarse Sea Salt
½ tsp Black Pepper
To prep, put the olive oil and walnut oil together in a bowl. Smash the garlic cloves with the blunt edge of a knife and add it to the oils. We just want to infusion the oil with the garlic as much as possible. If I have the time, I will do this the night before.
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper (we like to use the parchment paper to help crisp the parsnips, but if you don’t have it, you can easily omit, just plan on flipping them halfway through so they don’t stick).
Peel the parsnips and cut into fries into shoestrings, about 1/8” – ¼” thick. Strain the garlic from the oils, then toss the parsnips with the oils, honey, sea salt and black pepper. When evenly coated, spread the parnsips out on a baking sheet in a single layer (with parchment if possible).
Bake the parsnip fries for 25-35 minutes, turning once or twice, or until they are tender.
This recipe is Vegan!