Description
A healthier alternative to fries!
Ingredients
Scale
- 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
Instructions
- 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!
- Prep Time: 20
- Cook Time: 20
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 382
- Sugar: 6.8g
- Sodium: 799mg
- Fat: 22g
- Carbohydrates: 25.8g
- Protein: 23g