Parsnips have a unique, delicious flavour unlike any other root veggie, especially when roasted. I can’t get enough of them and these Parsnip Fries hit the spot! If you haven’t had parsnips before, its time to add them into your regular rotation. They look like a white or tan coloured carrot and have a fairly similar texture. Parsnips are a good source of folate, potassium, manganese, vitamins C, E and K1. Parsnips are also a great source of insoluble and soluble fibre. Soluble fibre dissolves in water and turns into a gel, which slows digestion and helps make you feel full longer.
Soluble fibre is also a prebiotic, meaning it feeds the healthy bacteria in our gut. Insoluble fibre does not dissolve in water and helps promote regularity. It also helps move toxic waste out of the intestines quicker. Most fruits and veggies contain both types of fibre in varying ratios.
These fries go great with roasted chicken, steak, burgers or just as a snack. I used rendered duck fat that I bought at the farmers market, but you could also use ghee or butter. If you’re vegan you could try using coconut oil or avocado oil. I recommend making a big batch so you have leftovers for the next day. They’re that good! They are also simple and only have 5 ingredients!
- 5 lbs parsnips
- 1 tbsp duck fat
- ½ tsp himilayan rock salt
- 1 tsp sage
- 1 tsp oregano
- Preheat oven to 400 degrees Farenheit and line tow baking sheets with parchment paper.
- Cut parsnips into fry shapes and coat with melted duck fat. Season with salt and herbs, mixing to coat evenly.
- Bake in the oven for 45 minutes turning occasionally until browned and cooked through.