It's been a busy summer. New job + new apartment = new life. I'm trying to get back into the habit of blogging, but that wasn't about to happen because I didn't have any delicious adventures to share with you. Until now. I've gotten out of my weird rut, and I have news.
I love parsnips.
Here's my recipe for how to love on parsnips so they basically act as fries. You heard me. F-r-i-e-s.
1 bag of parsnips
1 tbsp EVOO
Cut your parsnips into fries. Mine were about the size of my pinky. Toss in the EVOO and your fave seasonings. Roast at 425 degrees for 15-20 minutes. I gave mine a quick stir at 15 and they were rearin to go at 20. And viola. Parsnip Fries.
Don't they look like fries?
I had my snip fries with a grilled zucchini sammie with roasted red pepper hummus on a rosemary flatbread. Not my fave, but it did the trick for a veggie-filled sandwich.
So why parsnips? Aside from the fact that they taste amazing roasted and have the same texture as legit potato fries, the average parsnip is all of 115 calories with 6g fiber. That's more than 25% of the daily fiber requirement! It also packs a punch of Vitamin C and potassium. Obviously, I'm a fan.
- Have you ever had Parsnip Fries?
- What's your favorite way to serve parsnips?
- How has your summer been? What's your current love affair veggie?