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How to cook garlic parsnip fries

Parsnips... the carrot's less famous cousin. These parsnip fries are a healthy alternative to french fries. Easy to make these will make a great side for lots of dishes.

28
STEPS
INGREDIENTS

Step 1: Preheat your oven to 450 degrees Fahrenheit

Here are the fresh ingredients needed. Parsnips, a few sprigs of rosemary and your garlic

Here are the fresh ingredients needed. Parsnips, a few sprigs of rosemary and your garlic

Grab your peeler and get to peeling those parsnips! You'll be done when they are white all over with no outer skin

Grab your peeler and get to peeling those parsnips! You'll be done when they are white all over with no outer skin

Then cut off the root at the end and the harder bit on the other end

Then cut off the root at the end and the harder bit on the other end

I like to cut 1 piece to use as a guide to size the rest of the parsnips. It's about 2in long and 1/4in thick. It's important for them to be similar in size so they cook evenly

I like to cut 1 piece to use as a guide to size the rest of the parsnips. It's about 2in long and 1/4in thick. It's important for them to be similar in size so they cook evenly

Making sure they're close in size. They don't have to be perfect... just close

Making sure they're close in size. They don't have to be perfect... just close

As it gets thicker towards the root end of the parsnip, half them, then quarter them (or more!) to get it back down to size

As it gets thicker towards the root end of the parsnip, half them, then quarter them (or more!) to get it back down to size

Go through the whole bunch using this method and it should come out looking like this!

Go through the whole bunch using this method and it should come out looking like this!

I put them in my pasta strainer and gave them a quick rinse with cold water and spread out on paper towels to dry

I put them in my pasta strainer and gave them a quick rinse with cold water and spread out on paper towels to dry

Now chop your rosemary. Do a coarse chop through the sprigs. Should look like this

Now chop your rosemary. Do a coarse chop through the sprigs. Should look like this

Now peel and mince your garlic

Now peel and mince your garlic

Here you go!

Here you go!

Add your parsnips to a mixing bowl large enough to hold everything

Add your parsnips to a mixing bowl large enough to hold everything

Evenly dispense about 4-5 table spoons of olive oil over the parsnips

Evenly dispense about 4-5 table spoons of olive oil over the parsnips

Add salt and pepper to taste

Add salt and pepper to taste

Then throw in your rosemary and garlic and toss to coat! Or use your clean hands to mix thoroughly.

Then throw in your rosemary and garlic and toss to coat! Or use your clean hands to mix thoroughly.

Lay out across your baking sheets. I like to lay down foil to make cleaning up easy.

Lay out across your baking sheets. I like to lay down foil to make cleaning up easy.

Now bake at 450 for about 30-35 minutes. The last 10 minutes you cook them, crack the oven open. This will give them some crisp! They'll be done when they are a bit soft with some nice flavorful char.

....and you're done! Let cool for a few minutes before eating or if you can't wait like me, be real careful and eat em while they're hot!

  • 2.0lb Parsnips
  • 4.0 Cloves of Garlic
  • 3.0Tbsp Fresh Rosemary
  • Vegetable Peeler
  • Baking sheet
  • Olive oil
  • Salt & pepper