I LOVE me some french fries but they have to be up to my standard which typically means shoestring style or the perfect wedge potato. When we were in Seattle, Evan (my sis in law) and I made an amazing dinner using the local seafood to make dill salmon and also these baked FODMAP parsnip fries. Evan newly discovered turning parsnips into french fries and was raving about it all weekend. I told her I needed to try them myself and they were so ADDICTING.
I am pretty sure it was my first time eating parsnips and eating them like french fries was pretty dang delicious. It was a great introduction to eating this FODMAP safe vegetable. I have no idea how else I would prepare parsnips besides roasting them. Does anyone else cook with them or have suggestions on the best way to prepare?
After doing research on this root veggie, I was impressed to find out all the important benefits including lowering the chance of diabetes, reduce cholesterol levels, lower blood pressure and strengthen the immune system.Print
Fries that you can feel good about eating!
- 3 Large Parsnips, peeled and cut into 1/4 inch long strips
- 1 Teaspoon Ground Paprika
- 1/4 Teaspoon Cayenne Pepper (more if you like spicy)
- 1/4 Teaspoon Sea Salt
- 2 Teaspoons Coconut Oil, melted
- 1/2 Cup Mayonnaise (vegan or regular)
- 1/4 Cup Cilantro, chopped
- Half of a Lime, juiced
- Sea Salt, for seasoning
- Preheat oven to 425 degrees.
- In a large Ziploc bag add the parsnips, oil, paprika, cayenne and salt. Shake the bag well until evenly coated.
- On a large, parchment lined baking sheet, spread the fries evenly and bake for 25-30 minutes.
- Meanwhile combine the mayonnaise, cilantro, lime juice, & salt in a small bowl. Refrigerate until ready to serve.
Recipe adapted by Honest Cooking
Keywords: parsnips, fodmap side dish, fodmap vegetables