Every Wednesday since March, a box, full of local, organic vegetables lands on my doorstep. It feels like Christmas every week when I open it up and see what’s inside. I realize that it’s a strange person who gets excited about vegetables, but I do. I really do.
The last few weeks I’ve seen these guys in the box.
The first week one showed up, I’ll admit I had to do a double take. Getting vegetables from a CSA is much different than the grocery store. In the grocery store everything is neatly labeled, helping you navigate all the produce variety. With a CSA, you are on your own to figure out what’s what. (Remember the kohlrabi?)
With the help of my visiting in-laws, I finally realized I was dealing with parsnip. Good grief; how did I not realize that? The first week it was roasted with maple syrup along with some carrots and potatoes. Easy and good.
The second week I decided to go with baked fries. It was a good decision. These cheesy baked fries are addicting. I was generous with the parmesan cheese, and I think you should be, too.
We are talking about a vegetable fry, after all. Parsnips are high in vitamin C, vitamin K, folate, copper, and potassium. Go ahead and coat ’em in cheese. (That might be the pregnant me and not the regular me talking. But even the regular me knows that these are darn good and worth every single bit of cheese.)
Edited to Add: I have since learned that these were, in fact, not parsnips, but daikon radishes. Silly me! I have since made these with parsnips and they are good with both. I’d imagine them to be good with a variety of vegetables.
These are fantastic on their own, but are also delicious when dipped in ketchup or marinara sauce. You really can’t go wrong. Now watch your family devour their vegetables.Print
Baked parmesan-crusted parsnip (er-daikon radish) fries
A healthier alternative to fries!
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
- 1.25 pounds parsnips
- 2 tablespoons olive oil, divided
- 2 eggs
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground mustard
- 1 1/2 cups grated parmesan cheese
- Preheat the oven to 425 degrees. Coat a baking sheet with 1 tablespoon olive oil and set aside. (If you have enough room in your oven for side-by-side sheets, you can do two baking sheets at once. I did mine in batches.)
- Now you can prepare your parsnips. Start by peeling them, removing the ends, and cutting them into equal length pieces.
- Now you want to cut them into a fry shape. The goal is to get them as uniform as possible as this helps with even baking. I cut the pieces in half, then sliced the halves, then cut those pieces in half. Get it?
- Once you have your parsnips cut, you’re ready for the coating. But first, put your oil-coated baking sheet in the preheated oven to heat up the oil for a few minutes.
- Meanwhile, in a small bowl, beat the egg with the dried thyme and dried mustard. Put your parmesan cheese in a separate bowl.
- Take the baking sheet out of the oven.
- Dip a parsnip fry with the egg mixture and then roll it in the parmesan cheese until it has a nice, thick coat. Place it on the baking sheet and repeat until you have a full pan.
- Bake the fries for 10 minutes, and then take them out and use a spatula to flip them over. Bake an additional 7-10 minutes, until the flip side is just golden brown.
- Repeat this with a second batch, if necessary. Enjoy!
- Serving Size: 1 serving
- Calories: 382
- Sugar: 6.8g
- Sodium: 799mg
- Fat: 22g
- Carbohydrates: 25.8g
- Protein: 23g
Keywords: Healthy side dish