Hi-Ya!
On my "Healthier Me" journey one of my goals is to eat as healthy and clean as possible. I'm human, so I may cave into food temptations from time-to-time, but overall I consider myself to be very conscious of the food I eat.
I've been on a mission to find healthy and quick side dishes. Don't get me wrong I love salads and fresh veggies, but I tend to get burned out pretty quickly, which leads me to this blog post. The next couple of weeks I will be exploring foods that I can create as a side dish. This post I will share my new fond love........ Parsnips !
I was inspired to try parsnips from one of my friends who posted her dinner on the Facebook group, Getting to Goal & Staying at Goal.
A little history of Parsnips
Parsnips is a root vegetable and its siblings are the carrot, celery and parsley. This root veggie contains a plateful of nutritional perks, such as fiber, folate, potassium, and Vitamin C. You can eat this in its raw form or for a more healthier meal I thought roasting them would be the better choice.
Read more about Parsnips here.
This was my first time cooking with parsnips, so I didn't know what to expect, but after the first taste of my finished dish I knew that it would definitely be one of my "go-to" sides.
Rosemary Parsnip Fries ~a.k.a~ "Tee's Gourmet Fries"
The prep and cooking of these delectable finger lickin' fries were minimal.
Start by cleaning and peeling the parsnips. I pulled out my trusty potato peeler, but it can be done with your everyday peeling knife.
All sliced up ! They look like french fries, right ?
The *KEY* ingredients
Spread evenly on baking sheet
Ingredients
Serves 2
- 1 lb of parsnips, peeled and cut into strips
- 1 garlic clove, minced (I was out of fresh garlic, so I keep handy minced garlic in the fridge)
- 1 tablespoon of extra virgin coconut oil
- 1 tablespoon of rosemary
- salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees.
- Place the parsnips, coconut oil, garlic, rosemary, salt & pepper in bowl. Toss to coat all ingredients.
- Spread parsnip fries evenly on a baking sheet being sure not to overlap....they will crisp up more if they are not crowded on the baking sheet.
- Roast for about 10-12 minutes; then flip them and roast an additional 10-15 minutes.
- Season with more salt and pepper if desired.
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Sriracha dipping sauce
- 2 tablespoons of Chobani plain Greek yogurt
- Sriracha hot sauce (I started out with 2 tablespoons, but ended up adding more...I like mine spicy)
- 1 garlic clove, minced
Mix all ingredients in small bowl and let chill in fridge while the fries are a bakin' !!
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