Best 3 Carrot And Parsnip Fries Recipes
Carrot and parsnip fries are a delicious and healthy alternative to traditional potato fries. Made from two of nature's most nutritious root vegetables, these fries are a great way to get your daily dose of vitamins, minerals, and fiber. Not only are they packed with flavor, but they are also incredibly easy to make. So, if you're looking for a healthier and tastier way to enjoy your favorite fried food, give carrot and parsnip fries a try.
Here are our top 3 tried and tested recipes!
CARROT AND PARSNIP FRIES
A salty-sweet dish of oven-roasted carrots and parsnips is a quick, healthy alternative to traditional French fries.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees with rack in center of the oven.
- Peel carrots and parsnips and halve crosswise. Slice lengthwise into 1/4-inch-thick planks. Slice lengthwise again to make 1/4-inch-thick fries.
- Place on a rimmed baking sheet and toss with oil, salt, and red pepper flakes. Spread into a single layer and roast, turning veggies once, until crisp and golden brown in places, about 20 minutes.
ROASTED CARROTS, PARSNIPS AND FRIES
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 2 each large carrots and parsnips and cut into 3- to 4-inch sticks. Toss in a large bowl with half a 28-ounce bag frozen hand cut-style fries, 2 tablespoons olive oil, 1 teaspoon crushed coriander seeds, 1/2 teaspoon kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 425˚, stirring halfway through, until the vegetables are tender and the fries are crisp, 45 minutes. Toss with 2 tablespoons chopped cilantro.
ROASTED PARSNIPS AND CARROTS
Serve Ina Garten's Roasted Parsnips and Carrots recipe from Barefoot Contessa on Food Network as the perfect holiday or special occasion dinner side.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
Tips:
- Choose the right carrots and parsnips: Select firm, brightly colored carrots and parsnips for the best flavor and texture.
- Cut the vegetables evenly: This will ensure that they cook evenly and consistently.
- Soak the vegetables in cold water: This will help to remove excess starch and prevent the fries from sticking together.
- Dry the vegetables thoroughly: This will help them to crisp up in the oven.
- Use a good quality olive oil: This will help to give the fries a delicious flavor and crispy texture.
- Season the fries with salt and pepper: This will help to enhance their natural flavor.
- Bake the fries at a high temperature: This will help them to crisp up quickly and evenly.
- Serve the fries hot and crispy: They are best enjoyed immediately after they are cooked.
Conclusion:
Carrot and parsnip fries are a delicious and healthy alternative to traditional potato fries. They are easy to make and can be enjoyed as a snack or as a side dish. With their sweet and earthy flavor, carrot and parsnip fries are a great way to add some variety to your meals.
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