First of all, a quick announcement — I changed my blog title from “Becca’s Kitchen” to “Becca’s Green Kitchen.” I decided the latter showed a little more about my blog than the former. Plus, my url was already beccasgreenkitchen.wordpress.com, so maybe the change would clear up some confusion. Sorry if it creates some confusion. 🙂
Now for the recipe! It’s a good one.
I keep seeing parsnip fries everywhere, and decide it was time to try one. I was skeptical at first, because parsnip taste a little like carrots and sweet isn’t something that sounds all that great in a french fry. I love it when I’m wrong, especially when I’m wrong about disliking a vegetable. 😉
Inspiration for this particular version was the jar of horseradish in my fridge begging to be used up. I served them with a little horseradish dijon mustard (Annie’s Organics brand), but they’d be great with ketchup or whatever you like. Actually this is the second batch, because my husband and I inhaled the entire first batch before I could take pictures. 🙂 Good sign, right?
Feel free to change around the amounts depending on what you like…for me, I like a LOT of garlic and not much horseradish heat.
- 2 large parsnips
- 4-5 garlic cloves, minced
- 1 tbs olive oil
- 1 tsp dried parsley
- 1/2 tsp horseradish
- 1 tsp course ground salt
- fresh ground black pepper to taste
Preheat oven to 350F.
Chop the parsnips into fries.
In a bowl, toss the parsnips in all the other ingredients until evenly coated.
Bake until golden and a little crispy. Enjoy!
What’s your favorite variation of fries, potato or otherwise?