Servings: 2 - 4 (as a side)
Source: Culinary Vegetable Institute
Move over Sweet Potato Fries! Parsnips want in on the action. Sweet, crispy and garlicky parsnip fries are claiming their spot on the stage!
These can be approximated in the oven but the best results are found by shallow, deep, or air frying. If frying is a technique you are looking to avoid, consider adapting this recipe by cutting the raw parsnips into larger fork-sized pieces before roasting them. After roasting, dress the parsnips just as described for the fries.
This recipe comes together quickly once prepped, but consider making large batches of these fries and keeping them stored in your freezer for a quick turn around whenever the craving strikes.
- 1 lb of Parsnips, Washed
- 1 ½ -3 tbsp of Garlic Oil (recipe below)
- 1 cup of Corn or Potato Starch
- ½ Envelope of Micro Herbs, chopped just before serving
- Salt, To Taste
- 1-2 Qts of Vegetable or Peanut Oil, (if frying)
For the Garlic Oil:
- ½ bulb of Garlic
- ¼ Cup of Neutral Oil (Sunflower, Peanut, Vegetable)
- Mince the garlic and combine with the oil.
- Use immediately or for best results store the oil under refrigeration overnight before using.
NOTE**Store under refrigeration and do not keep longer than 5 days
Directions for the Parsnip Fries:
- Steam the parsnips until they are just barely fork tender. If you do not have a steamer, you can wrap the whole parsnips in aluminum foil and bake them at 325℉ for 30-60 minutes.
- Using a sharp knife, remove the tops from the parsnips and trim them into fry-sized pieces. With large parsnips, this is most easily accomplished by splitting the parsnip in half crosswise, halving the subsequent small end, and quartering the remaining wide portion of parsnip.
- Dredge the parsnips fries in the starch before shaking off excess and setting them aside on a baking tray lined with parchment or paper towels.
- Allow the parsnips to rest while you prepare the rest of the ingredients. (If you are prepping this recipe in bulk, this is a great time to freeze excess fries in a single layer on a baking tray, before transferring them to a resealable bag or other freezer-safe container.)
- Heat the oil in an appropriately sized pot to 375℉. (we recommend a pot with at least twice as much capacity as the amount of oil you are using) (if using an air fryer, preheat to 380℉)
- When the oil is hot, fry the parsnip fries in batches. Because the parsnips are already cooked, you can remove the fries from the oil as soon as they are golden brown (1-3 minutes). (or air fry for 15-18 minutes, turning halfway through)
- If you are making a substantial amount of fries, you can hold them warm in a 300℉ oven while frying batches or simply reheat them in the fryer (for 45-60 seconds) just before you dress and serve them.
- Toss the hot and golden brown parsnip fries in a large mixing bowl with chopped micro herbs and garlic oil as desired. Season to taste with salt and serve hot.