Parsnip Fries: satisfy that craving
Sometimes I just crave chips. I know that they’re not good for me and eating them will invariably leave me feeling nauseous and lethargic. But cravings can be powerful, and I am a big fan of listening to my body. So I came up with this delicious alternative – parsnip fries.
Chips made in restaurants or fish and chip shops are almost always cooked in vegetable or seed oils which release a huge dump of free radicals into the body, causing damage to our cells with horrible effects. Vegetable oils are polyunsaturated fats which are the least safe for heating. The best oils for heating are saturated fats which include beef dripping, lard and coconut oil. You can really taste the difference when you cook with these oils, like on my parsnip fries, they don’t taste rancid and they won’t leave you feeling nauseous.
Parsnips are a great alternative to white potatoes. Whether you’re following a low carb, AIP or any diet that avoids white potatoes parsnip fries, or parsnip anything really, can be an excellent alternative. They don’t contain nightshades (inflammatory compounds in some vegetables) and are lower in carbs than white potatoes. Plus they contain vitamin C, vitamin K, folate, magnesium and thamine (vitamin B1).
Try my parsnip fries instead of chips. They look great, smell delicious and will satisfy children, party guests or just you as a starter or side to your meal. Best of all they are super easy to prepare. Give them a try tonight!
Parsnip Fries Recipe
- 4 large parsnips
- 2 tbsp beef dripping (or lard)
- 1 tsp dried oregano, basil or mixed herbs
- Generous amounts of salt & pepper to season
Step by Step Instructions
Preheat oven to 200°C. Wash the parsnips and cut into thin chips – I did this by cutting the parsnips into thirds then slicing each third into fries.
Spread evenly on a baking tray and drop the spoons of beef dripping on top.
Place in the oven for five minutes or until the beef dripping has melted.
Remove and stir the parsnips to ensure all of them are coated in dripping. Sprinkle over the herbs and add generous amounts of salt and pepper. Stir again to ensure even coverage. Return to the oven for a further 30 minutes, checking occasionally.
Remove once the parsnips begin to turn golden and reach your desired level of crispiness.
Serve the parsnip fries as a starter that everyone will love, or along side your main meal. Make sure you also have some non-starchy veg like kale or chard to balance it out.