Name: Baked Parsnip Fries
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
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

Baked Parsnip Fries

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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.

Author: Addie Gundry
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: Serves 4
Category: Sides & Sauces

Ingredients

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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

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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.

Find it online: https://foodgardening.mequoda.com/recipe/baked-parsnip-fries/