This snow is really throwing me for a loop, I have no good natural light for taking food pics and I’m not comfortable driving in the messy road conditions which has me caged in like a bird.
I did send the Sr. plus one man-child out on a Trans Siberia mission for candied coated pecans, and Hennessy …please don’t judge me they’re just too addictive…the candied coated pecans I mean
Seriously after I sent them away, I had regrets as I watched the snow pick up and come down twice as fast and twice as large. As I looked out the window I thought to myself “all for some candied pecans and cocktails my babies may not make it home!” Great news they made it home, bad news the ABC store was closed, some more good news I got an early V-DAY gift and my candied coated pecans
Now on to these parsnip fries, I saw them first on Foodgawker and was instantly taken by the idea of beautifully roasted veggies that mimicked an indulgent french fry!
I’ve been cutting back on hidden sugars such as bread, grains, and white potatoes. So when I saw these parsnip fries which looked a whole lot like french fries I was completely in love with the whole idea. A straight up veggie that would act as a french fry, yep-yep!
Then I made them, and I fell in deeper love, they were so good I ate the whole batch to myself.
When I did finally decide to share… even my pickier eater was dipping these “fries” in ketchup like they were straight out of a happy meal.
I got so much joy watching her eat a veggie and enjoy them as if it were a piece of candy, Tehehe, I’m so sneaky!
I even made chili cheese “fries” with a bed of parsnips and they were a HIT!
Is there any veggies you use in replacement of hidden sugars or as a healthy choice? I’d love some new ideas!
- 4 peeled parsnips
- 1 teaspoon onion powder
- 1/2 teaspoon garlic power
- 2 pinch kosher salt.
- 1 pinch pepper.
- 1 Tablespoon canola oil.
- Pre heat oven to 450 degrees
- Slice parsnips up into french fry sized pieces.
- In a bowl sprinkle with salt, onion powder, garlic powder, and pepper.
- Pour over oil and mix everything together good.
- Place flat on baking sheet and bake for 15 minutes, tossing after the first 10 minutes.
- Serve warm.
Yes is all I keep screaming! Yes this looks unbelievable!!
Thanks Jocelyn!!! It’s always awesome when you can find something that tastes as good as it is healthy!!!
I’ve been hearing so much about parsnips lately but have never had them myself – I’m gonna have to give this one a try! and yes, I use cauliflower as a substitute for literally any starchy carb!
Christine @ Cooking with Cakes recently posted…Spicy Sausage & Sweet Pea Rigatoni all Vodka
They really are worth all the hype! I read a post recently about using cauliflower in mac and cheese instead of the classic roux?!?! I would definitely have to keep that a secret from the man of the house he loooves mac and cheese and despises cauliflower so we’ll see. Thanks Christine!!