Best 5 Peppery Parsnip Fries Recipes

**Peppery Parsnip Fries: A Unique and Flavorful Twist on Classic Fries**

Parsnip fries, a delectable variation of classic potato fries, offer a delightful culinary experience with their distinct flavor and nutritional benefits. Made from parsnips, a root vegetable known for its sweet, earthy taste, these fries are a perfect side dish or snack. This article presents three irresistible recipes for peppery parsnip fries, each with its own unique blend of spices and seasonings.

The first recipe, **"Simple Peppery Parsnip Fries,"** highlights the natural flavors of parsnips with a simple coating of freshly ground black pepper and a hint of salt. These fries are perfect for those who prefer a classic, no-frills approach to their fries.

The second recipe, **"Garlic Herb Peppery Parsnip Fries,"** takes the flavors up a notch with a vibrant combination of garlic, thyme, rosemary, and paprika. These fries are a delightful treat for herb enthusiasts, offering a savory and aromatic experience.

The third recipe, **"Buffalo Peppery Parsnip Fries,"** adds a spicy kick to the mix with a coating of hot sauce, cayenne pepper, and blue cheese crumbles. These fries are sure to satisfy those who crave a bold and fiery flavor profile.

Whether you prefer your fries simple, herbaceous, or spicy, these peppery parsnip fries have something for everyone. So, gather your ingredients, preheat your oven or air fryer, and embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Here are our top 5 tried and tested recipes!

PARSNIP HOME FRIES

Parsnip Home Fries image

Provided by Food Network

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons olive oil
2 large parsnips, cut into small dice (about 2 cups diced)
1 red bell pepper, diced
1/4 red onion, diced
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
In a large bowl, toss together the oil, parsnips, bell peppers and onions. Season with salt and pepper. Spread in an even layer on the prepared baking sheet.
Bake until the parsnips are browned and cooked through, about 30 minutes. Serve immediately.

Nutrition Facts : Calories 126, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 80 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 1 grams, Sugar 5 grams

PEPPERY PARSNIP FRIES

Peppery Parsnip Fries image

Make and share this Peppery Parsnip Fries recipe from Food.com.

Provided by Suzie_Q

Categories Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

8 medium parsnips
1 tablespoon olive oil
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

Steps:

Cut parsnips lengthwise into 2 1/2 x 1/2 inch sticks.
In a large resealable plastic bag, combine oil, cheese, salt, pepper and nutmeg. Add parsnips, a few sticks at a time, and shake to coat.
Line two 15x10 inch baking pans with foil; coat the foil with nonstick cooking spray.
Place parsnips in single layer in pans.
Bake at 425 degrees for 20-25 minutes or until tender, turning several times.

Nutrition Facts : Calories 28.8, Fat 2.6, SaturatedFat 0.8, Cholesterol 2.8, Sodium 193.2, Carbohydrate 0.2, Protein 1.2

PARSNIP FRIES

Parsnip Fries image

Instead of potatoes, try these baked root-vegetable fries -- they're slightly sweet.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 40m

Number Of Ingredients 3

Ingredients

2 1/2 pounds medium parsnips
2 tablespoons olive oil
Coarse salt and ground pepper

Steps:

Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above.
On two large rimmed baking sheets, toss parsnips with oil; season with coarse salt and ground pepper. Spread in a single layer.
Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.

CHICKEN AND PARSNIP "FRIES" WITH SPICY VINEGAR

Chicken and Parsnip

Provided by Maggie Ruggiero

Categories Chicken Vegetable Roast Quick & Easy High Fiber Low Sodium Vinegar Spice Parsnip Pan-Fry Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

1 1/2 pound parsnips
3 tablespoons olive oil, divided
4 chicken breast halves with skin and bone (3 1/2 pounds)
1/2 cup distilled white vinegar
1/4 teaspoon dried hot red-pepper flakes

Steps:

Preheat oven to 450°F with rack in middle.
Peel parsnips and quarter lengthwise. (If large, cut lengthwise into eighths and cut out cores.) Toss with 1 tablespoon oil in a large shallow baking pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast, stirring occasionally, while preparing chicken (about 5 minutes).
Pat chicken dry, then sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then brown skin side of chicken, about 3 minutes.
Transfer chicken, skin side up, to pan with parsnips, reserving skillet, and roast until chicken is cooked through and parsnips are tender and caramelized, about 20 minutes.
While chicken roasts, reheat fat in skillet with remaining tablespoon oil, then add vinegar and red-pepper flakes and boil, stirring, 30 seconds. Pour into a cup and keep warm, covered.
Serve chicken and fries drizzled with spicy vinegar.

PEPPERY TURNIP "FRIES"

Peppery Turnip

I confess to being turnip ignorant. It seems a shame to let a perfectly good vegetable go uneaten for lack of knowledge. Then I found this recipe in "Yamuna's Table", and I became a turnip convert. Try it and join me in having a new appreciation for this humble vegetable.

Provided by Geema

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 medium turnips (about 1 1/2 lbs.)
1/2 teaspoon grated nutmeg
1 teaspoon fresh ground pepper
3 -4 tablespoons freshly ground parmesan cheese
olive oil
1 tablespoon lime juice (optional)

Steps:

Preheat the oven to 425 degrees F.
Lightly grease a large cookie sheet with olive oil.
Pare the turnips and cut them into 2 1/2 x 1/2 inch sticks.
Combine the spices, Parmesan and turnips in a large plastic bag.
Seal and shake to coat.
Spread the sticks in a single layer on the prepared pan and brush with a little olive oil.
Bake for 30-35 minutes, turning once, until spears are tender and golden.
Serve with or without a sprinkling of lime.

Nutrition Facts : Calories 53.3, Fat 1.3, SaturatedFat 0.8, Cholesterol 3.3, Sodium 139.2, Carbohydrate 8.5, Fiber 2.4, Sugar 4.8, Protein 2.6

Tips:

Choose the right parsnips: Select firm, smooth parsnips with no blemishes or bruises.
Cut the parsnips evenly: This will help them cook evenly. Use a sharp knife to cut the parsnips into 1/2-inch thick fries.
Soak the parsnips in cold water: This will help remove excess starch and prevent them from sticking together.
Dry the parsnips thoroughly: Before tossing them with oil, make sure the parsnips are completely dry. This will help them crisp up in the oven.
Use a high-quality olive oil: This will add flavor and richness to the fries.
Season the parsnips generously: Use a combination of salt, pepper, and garlic powder to taste. You can also add other herbs and spices, such as paprika, cumin, or chili powder.
Bake the fries at a high temperature: This will help them get crispy. Bake the fries at 425 degrees Fahrenheit for 20-25 minutes, or until they are golden brown and crispy.
Serve the fries immediately: Parsnip fries are best served hot and crispy. You can serve them with your favorite dipping sauce, such as ketchup, mayonnaise, or ranch dressing.

Conclusion:

Peppery 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 side dish. With their sweet and slightly nutty flavor, peppery parsnip fries are sure to be a hit with everyone who tries them.