At the very end of the parsnip season, another quick recipe with this versatile but often forgotten vegetable: oven baked parsnip fries, served with yoghurt (for vegan option choose vegan yoghurt or cream). That sounds like good and healthy food, isn’t it?
I love using the oven, not only because it allows me to do something else in the mean time, but mostly because it is a way of cooking with less fat, the nutrients are retained and you can get a nice crunch.
Vegetable fries, in this case parsnip fries, are a good example. Instead of the frying pan use the heat of the oven and just a little bit of olive oil will do the magic. Make sure you cut them really thin so that you are sure to get a bit of crunch. To add a little bit of extra flavour and crispiness I have used garlic powder, oregano and panko to slightly coat the parsnip fries. Also good to open your oven door ones of twice so that you can get rid of the excess moist.
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