PARSNIP FRENCH FRIES { I TRIED SOMETHING NEW!}

I have been trying to soak up every last second of the past few days with my kiddos. I am one of those weirdos who is not ready for their kids to go back to school. I like my babies being home! I have not done any work at all. I have a desk that needs painting, and several other projects staring me in the face but all I want to do is sit in the floor and play Disney cupcake party. It’s a blink, that’s all we have. There is so much to pour into these babies and so little time! It goes by way to fast. So for the next couple of days you are going to get foodie posts because I have done zero painting and LOTS of cooking:)

As I said in my last post, cleaning up our diets and introducing new healthy foods to my family is a goal for 2013. Our new food for this week was parsnips. I have never in my 36 years EVER eaten a parsnip. I would see them in the store but I think I even thought they were some sort of root. It actually is a root vegetable though, related to the carrot. This is most likely old news to most of you but I didn’t know and now I do. The parsnip is richer in vitamins and mineral than its close relative the carrot. It is rich in potassium and a great source of dietary fiber.

PARSNIP 1
My kids LOVE LOVE french fries. I normally cut up a potato into steak fries, throw on a little olive oil,  salt and pepper and roast them. I did the exact same thing with the parsnips. I peeled them just like a carrot, with a vegetable peeler,  cut them up with a sharp knife to look like fries and spread them out on some foil that I had already sprayed with olive oil.

PARSNIP 2

 

Parsnip 3

I sprayed them with more olive oil on the tops, tossed them in some course sea salt and pepper and roasted them in the oven at 400 degrees for about 20 minutes. Watch them really well. Pull them out when they have started to brown. I put these guys on the table with ketchup and a grilled chicken sandwich and they were gone in two minutes. We ALL tried something new and felt good about it too!
PARSNIP 4

If you have done these before and have any variations you think I may want to try, I would love to hear  about it.

I hope you all have a wonderful weekend, I am off to play mario kart with the kiddos. School……sigh…….

Comments

  1. Phyllis says:

    Sounds great, I think I will try these this week

  2. Jackie says:

    my mom makes “mashed potatoes” with them – no potatoes added

  3. LOVE them. A friend prepared a parsnip, brussell sprout and carrot pot pie for me last year and I’ve been in love with them ever since. If you want to add a little “spice” to your recipe above, add an apple that has been washed, cored and cut into 8 wedges and a 1/2 tsp of dried sage. We do this and love them, as do you, with a main course, as a sub for potatoes. LOVE your blog, I’ll be back. :)

  4. Gina says:

    Actually I think it’s perfectly normal to miss them and want them home. Personally I feel that it’s a little abnormal to want to be rid of them. Shouldn’t we want to spend as much time as possible with our precious children that the Lord gave us!?