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.
oven bakes parsnip fries with a little panko crunch
- 250 gr parsnip
- 1/4 tsp garlic powder
- 1/2 tsp oregano
- 10 gr panko
- 1 tbsp olive oil extra virgin
preheat the oven to 180 degrees Celcius (hot air oven)
cut the parsnip in 2 (length wise) and then into thin strips, approximately 3 mm. Do not bother to take the skin off!
coat the parsnip with the olive oil
mix the panko with the garlic powder, oregano, pepper and salt and sprinkle it over the parsnip. Mix well
Line an oven tray with a sheet of parchment baking paper and 1 layer of fries on it. Could be that you need to use 2 trays. Bake the fries in the oven for 15 minutes or until crispy. Open the oven ones of twice to let the excess moist escape.
Serve with some fresh yoghurt dressing or any dressing of your own choice