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Baked Parsnip Fries
Indulge in a delightful culinary experience with our Baked Parsnip Fries, a savory and crispy twist on traditional French fries. This recipe combines the earthy sweetness of parsnips with the richness of a Creamy Balsamic Reduction Dip, creating a mouthwatering combination of flavors and textures.
The star of this dish is the parsnip, a root vegetable closely related to carrots and parsley. When baked to perfection, parsnips take on a delightful crispiness on the outside while maintaining a tender interior. To achieve this, we peel and trim 2 pounds of parsnips into fries, each about 5 inches long. A light coating of cornstarch ensures an extra crunch, and a generous drizzle of olive oil, seasoned with salt and pepper, gives them a savory depth.
As the parsnip fries bake in the oven at 425 degrees Fahrenheit, they undergo a transformation, turning golden brown and exuding a tantalizing aroma that will have your taste buds tingling with anticipation.
To elevate this dish to the next level, we offer a Creamy Balsamic Reduction Dip. This dip is born from the marriage of balsamic vinegar and light brown sugar, simmered together until they form a luscious, slightly sweet reduction. The acidity of the balsamic vinegar and the sweetness of brown sugar create a harmonious balance of flavors, making it the perfect companion for the parsnip fries.
The dip is further enriched with sour cream, creating a velvety and tangy contrast to the fries. The result is a dip that is both creamy and zesty, perfectly complementing the crispy parsnips.
To finish, we garnish this delectable dish with sliced scallions, adding a touch of freshness and color. Whether served as an appetizer, side dish, or a flavorful snack, these Baked Parsnip Fries with Creamy Balsamic Reduction Dip offer a tantalizing combination of flavors and textures that will leave you craving for more.
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Baked Parsnip Fries
Parsnips are a root vegetable, similar to carrots. When I first brought them home, my husband thought I had made some sort of mistake when I was at the farmer’s market. The high level of potassium makes them a heart-healthy option and certainly a better alternative to a greasier potato version.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Sides & Sauces
Ingredients
- Parsnip Fries
- 2 pounds parsnips, peeled and trimmed into fries about 5 inches long
- 2 tablespoons cornstarch
- 4 tablespoons olive oil
- Salt and pepper to taste
- Creamy Balsamic Reduction Dip
- 1/2 cup balsamic vinegar
- 3 tablespoons packed light brown sugar
- 3/4 cup sour cream
- Scallions, sliced, for garnish
Instructions
- For the parsnip fries: Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper and set aside.
- Place the parsnips in a large mixing bowl and sprinkle with the cornstarch. Toss to coat completely. Spread the parsnips onto the baking sheets.
- Drizzle about 1 tablespoon of the olive oil over each tray and toss the parsnips with your hands to coat. Sprinkle with salt and pepper.
- Bake on the first side for 20 minutes. Remove the baking sheets from the oven, flip the parsnips over with tongs, drizzle another tablespoon of oil over each tray, and bake for an additional 15 minutes, or until the parsnips are browned and Remove from the oven and serve immediately.
- For the creamy balsamic reduction dip: While the parsnips are baking, combine the balsamic vinegar and brown sugar in a small saucepan and heat over medium to medium-high heat, stirring constantly until the sugar dissolves. Allow the mixture to come to a boil for 3 minutes, stirring intermittently while it boils.
- Immediately transfer the reduction to a heat-safe container or bowl and do not let it cool.
- Combine about 2 tablespoons of the balsamic reduction with the sour cream, to taste, playing with the ratios as desired.
- Serve the parsnip fries with the sauce and garnish with scallions.
Notes
- Baking times will vary greatly due to the size the parsnips were trimmed to, the moisture content in them, how thickly the cornstarch was applied, how much oil is used, and personal taste preferences. They will be prone to burning in the final minutes of cooking, so keep a watchful eye as this is a very hot oven.
Will you try these Baked Parsnip Fries? Leave a comment below.
