Sunday, October 14, 2012

Baked Rosemary Parsnip Fries

Recipe from Epicurious
Husband-Tested in Alice’s Kitchen
Serves 4
If you have a hankerin’ for fries, but you want to eat more healthfully, then this recipe is for you.  Parsnips are very, very good for you and these “fries” will satisfy your craving for the fast food treat.  (Nutritional information is below.)

1-1/2 pounds parsnips, peeled cut into 1/4-inch x 1/4-inch x 3-inch pieces
2 tablespoons olive oil

2 cloves garlic, peeled and sliced paper thin

Kosher salt and freshly ground black pepper, to taste

2 Tablespoons finely grated Parmigiano-Reggiano cheese

1 Tablespoon chopped fresh rosemary or dried rosemary, crushed

Preheat oven to 425 degrees F.
In a large bowl, toss the parsnips with the oil, garlic, rosemary, salt and pepper until thoroughly coated. Lay out on a cookie sheet in a single layer. Place the baking sheet in the middle of the preheated oven and bake 15-20 minutes.  Turn the parsnips over with a spatula. Then cook an additional 10-15 minutes or to desired crispiness.
Toss the fries with the cheese. Serve immediately.

Nutrition Notes:  Parsnips are loaded with fiber and vitamin C. A single parsnip provides 6 grams or around 25 percent of your daily fiber intake. Each parsnip has 20 milligrams of vitamin C to help you reach the recommended daily allowance of 60 to 75 milligrams you need. 

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