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.
For this recipe, first peel the parsnips and then cut them into thin fries. Toss the chopped parsnips with olive oil, salt, and pepper, and then bake for 20 minutes. To get crispy fries, I have found that the next best step is to increase the oven temperature and bake for an additional 5-10 minutes, but watch closely to make sure the fries do not burn. The baking time can vary greatly depending on your oven and also on the size of the fries.
The last step (before devouring) is to toss the crispy fries with a touch of truffle oil and fresh parsley. Truffle oil is high quality olive oil that has been infused with either black or white truffles. The oil should be added only after the cooking is done, as a finishing oil. It’s definitely a treat, since the product can be expensive, but the earthy flavor is absolutely amazing.
French fries were very difficult for me to give up on the Paleo diet, mainly because of my addiction to salty foods. Luckily, a healthier alternative exists that is still Paleo-friendly. These parsnip fries take it one step further with the addition of a little truffle oil. A little goes a long way.
- 4 medium parsnips, peeled
- 2 tbsp extra virgin olive oil
- Salt and freshly ground pepper
- 2 tsp truffle oil
- 2 tbsp parsley, chopped
- 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.
- 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.
- Place the fries in a large bowl and toss with the parsley and truffle oil. Serve warm, topped with additional sea salt if desired.