Peppery Parsnip Fries Food
BAKED PARSNIP FRIES WITH ROSEMARY
This recipe for roasted parsnips with rosemary is a healthy alternative to French fries.
Provided by Rozanne Gold
Categories Side Bake Low Cal Rosemary Parsnip Healthy Low Cholesterol Bon Appétit
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
- Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.
PARSNIP FRIES
Instead of potatoes, try these baked root-vegetable fries -- they're slightly sweet.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 40m
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above.
- On two large rimmed baking sheets, toss parsnips with oil; season with coarse salt and ground pepper. Spread in a single layer.
- Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.
PEPPERY TURNIP "FRIES"
I confess to being turnip ignorant. It seems a shame to let a perfectly good vegetable go uneaten for lack of knowledge. Then I found this recipe in "Yamuna's Table", and I became a turnip convert. Try it and join me in having a new appreciation for this humble vegetable.
Provided by Geema
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Lightly grease a large cookie sheet with olive oil.
- Pare the turnips and cut them into 2 1/2 x 1/2 inch sticks.
- Combine the spices, Parmesan and turnips in a large plastic bag.
- Seal and shake to coat.
- Spread the sticks in a single layer on the prepared pan and brush with a little olive oil.
- Bake for 30-35 minutes, turning once, until spears are tender and golden.
- Serve with or without a sprinkling of lime.
Nutrition Facts : Calories 53.3, Fat 1.3, SaturatedFat 0.8, Cholesterol 3.3, Sodium 139.2, Carbohydrate 8.5, Fiber 2.4, Sugar 4.8, Protein 2.6
GRAMA'S PEPPERY PARSNIPS
This one is for people who like parsnips, and even those who think they don't.
Provided by charisue
Categories Side Dish Vegetables
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Place the parsnips into a saucepan, and cover with water. Bring to a boil, turn down the heat, and simmer until parsnips are tender, 15 to 20 minutes. Drain well, pat the parsnip pieces dry with paper towels, and set aside.
- Melt butter in a skillet over medium heat, and place the parsnips into the hot butter in an even layer. Sprinkle with salt and black pepper (I use quite a bit). Cook parsnips until lightly golden brown on both sides, 5 to 8 minutes per side.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 20.6 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 5.6 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 31.9 mg, Sugar 5.5 g
PEPPERY PARSNIP FRIES
Looking for creative ways to use parsnips? These crispy bites from Sandy Abrams of Greenville, New York are a healthier take on popular french fries.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Cut parsnips lengthwise into 2-1/2x1/2-in. sticks. In a large resealable plastic bag, combine the oil, Parmesan cheese, salt, pepper and nutmeg. Add parsnips, a few sticks at a time, and shake to coat., Line two 15x10x1-in. baking pans with foil; coat the foil with cooking spray. Place parnsips in a single layer in pans. Bake at 425° for 20-25 minutes or until tender, turning several times.
Nutrition Facts : Calories 156 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 210mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
PEPPERY PARSNIP FRIES
Make and share this Peppery Parsnip Fries recipe from Food.com.
Provided by Suzie_Q
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut parsnips lengthwise into 2 1/2 x 1/2 inch sticks.
- In a large resealable plastic bag, combine oil, cheese, salt, pepper and nutmeg. Add parsnips, a few sticks at a time, and shake to coat.
- Line two 15x10 inch baking pans with foil; coat the foil with nonstick cooking spray.
- Place parsnips in single layer in pans.
- Bake at 425 degrees for 20-25 minutes or until tender, turning several times.
Nutrition Facts : Calories 28.8, Fat 2.6, SaturatedFat 0.8, Cholesterol 2.8, Sodium 193.2, Carbohydrate 0.2, Protein 1.2
PARSNIP HOME FRIES
Steps:
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- In a large bowl, toss together the oil, parsnips, bell peppers and onions. Season with salt and pepper. Spread in an even layer on the prepared baking sheet.
- Bake until the parsnips are browned and cooked through, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 126, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 80 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 1 grams, Sugar 5 grams
CHICKEN AND PARSNIP "FRIES" WITH SPICY VINEGAR
Provided by Maggie Ruggiero
Categories Chicken Vegetable Roast Quick & Easy High Fiber Low Sodium Vinegar Spice Parsnip Pan-Fry Gourmet
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F with rack in middle.
- Peel parsnips and quarter lengthwise. (If large, cut lengthwise into eighths and cut out cores.) Toss with 1 tablespoon oil in a large shallow baking pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast, stirring occasionally, while preparing chicken (about 5 minutes).
- Pat chicken dry, then sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then brown skin side of chicken, about 3 minutes.
- Transfer chicken, skin side up, to pan with parsnips, reserving skillet, and roast until chicken is cooked through and parsnips are tender and caramelized, about 20 minutes.
- While chicken roasts, reheat fat in skillet with remaining tablespoon oil, then add vinegar and red-pepper flakes and boil, stirring, 30 seconds. Pour into a cup and keep warm, covered.
- Serve chicken and fries drizzled with spicy vinegar.
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This Baked Peppery Parsnip Fries recipe celebrates that flavor. We’re used to the brightly colored vegetables of summer farmers markets. Tomatoes, berries, peppers and the …
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Cuisine AmericanTotal Time 40 minsCategory Side DishesCalories 205 per serving
From sarahscucinabella.com
Cuisine AmericanTotal Time 40 minsCategory Side DishesCalories 205 per serving
- Preheat oven to 400 degrees. Line a parching sheet with parchment paper or other nonstick paper. Spray with a thin layer of oil.
- In a large bowl, toss together the parsnips, corn starch, salt and pepper. Spray in a single layer on the baking sheet. Spray with additional oil spray.
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Jan 10, 2017 - Looking for creative ways to use parsnips? These crispy bites from Sandy Abrams of Greenville, New York are a healthier take on popular french fries.
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