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I know that you’ve been missing those crisp restaurant fries. I’ve got just the thing for you. These parsnip fries were made to fool you with their crisp-on-the-outside, soft-on-the-inside delightfulness. So much so that I’m willing to bet you won’t miss the starchy, white potato version. The trick is to blanch them before frying. Don’t ask me the science behind it but holy moly… it works!
Their flavor is uniquely earthy, fresh, and slightly sweet like a carrot. If you smell them after they’ve been freshly cut, you’ll get hints of citrus. With all the garlic and rosemary, it’s the perfect snack or side to a lettuce-wrapped burger.
I live in the Pacific Northwest and one of my favorite things to do is go to a Mariners baseball game. Ballpark garlic-drenched fries were a must and these parsnips are a happy and nourishing comparison. I hope you enjoy them as much as we did!
- 4 large parsnips
- 4 sprigs of rosemary
- 6 cloves garlic, minced
- 1 teaspoon salt + 2 tablespoons for blanching
- Avocado oil for frying
- Bring a large pot full of water to a boil with 2 sprigs of rosemary and 2 tablespoons salt.
- Slice the parsnips to be 3 inches in length and ¼ inch in width. Transfer the parsnips into the pot to boil for 5 minutes.
- Strain parsnips and let sit for 5 minutes until no longer dripping with water.
- Pour a little oil into a medium-sized sauce pan over low heat.
- Add minced garlic and remaining rosemary and saute for about 2 minutes. Don’t let it brown. Strain and set garlic and rosemary aside.
- Pour enough oil into the pan to fry the parsnips. About ¼ an inch of oil in depth. Heat on medium.
- Fry parsnips for about 3-5 minutes on each side or until golden brown. Transfer to a paper towel to drain excess oil.
- In a large mixing bowl, toss fries with garlic, rosemary, and desired amount of salt.