A simple, speedy and convenient way to use parsnips that your family might not normally consider eating. For variation a mixture of parsnips, rutabaga and sweet potatoes could be used. Other variations could include regular white or purple/blue potatoes (high in anthocyanins — powerful antioxidants) or even your family’s favorite squash, cut into fries. You could even oven fry some cauliflower florets this manner. All provide a healthy and wonderfully delicious side dish or healthy snack for the kids!
Yield: 1-2 servings.
(Always use organic ingredients when available.)
- 3 medium parsnips, peeled and cut into thin fry-like strips
- 3 tbsp organic almond butter
- 1 Tbsp extra virgin cold-pressed olive oil
- 1/4 tsp Himalayan Crystal salt, or to taste
- other spices of one’s choice: garlic salt, curry powder, cumin, garam masala, Chinese 5 spice powder, etc. (about 1 tsp/5 ml total)
Directions: Preheat oven to 400F (200C) and line a baking sheet with parchment paper for easy clean-up. Peel and cut parsnips into fry-like strips. In a medium size bowl, mix together the nut butters, olive oil, and salt. Take parsnips and toss in bowl with your hands until fully coated. Line up on baking pan and cook at 400F for 35-50 minutes (depending upon thickness of fries) until crisp. 5 more minutes if you want more crisp. Will keep, refrigerated, up to 3 days.
Note: You can most likely use any kind of healthy nut butter you prefer!
Adapted From Oh She Glows Blog