Parsnip Fries
Author: Kelsey McReynolds
Prep time:
Cook time:
Total time:
Serves: 4
- 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.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/crisp-rosemary-garlic-parsnip-fries/
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