Parsnip Fries, Addictive with Truffle Oil

By seamline

Parsnips – I used to only know of them as a beige, carrot-like root vegetable. Before I tried them, I had no idea how versatile they could be. Often overlooked, parsnips take on other flavors really well, such as in this recipe with truffle oil. They also make a wonderful substitute for French fries. These crispy parsnip fries will make you forget about fast food.

Ingredients

• 4 medium parsnips, peeled
• 2 tbsp extra virgin olive oil
• Salt and freshly ground pepper
• 2 tsp truffle oil
• 2 tbsp parsley, chopped
• Small to medium size parsnips are the best choice for cooking. They should be firm and without blemishes. Older or larger parsnips usually develop a woody central core that should be cut out. Parsnips can be boiled, roasted, or sautéed.

Details

Servings 2
Adapted from paleogrubs.com

Preparation

Step 1

1. Preheat the oven to 400 degrees F. Slice the peeled parsnips into thin fries. Toss in a bowl with the olive oil, salt, and pepper. Spread out in an even layer on a rimmed baking sheet and bake for 20 minutes.

2. Turn the fries over and place back in the oven. Turn up the heat to 450 degrees F. Bake for an additional 5-10 minutes until crispy, watching closely to make sure that the fries do not burn.

3. Place the fries in a large bowl and toss with the parsley and truffle oil. Serve warm, topped with additional sea salt if desired.