Parsnip Fries
Paleo, Autoimmune Paleo friendly, and Gluten Free
Servings: 4
Prep Time: 15 minutes
Bake Time: 20 minutes
Ingredients
3-4 large parsnips
¼ cup olive oil
¼ cup tapioca starch
½ teaspoon natural sea salt
Where to Buy
The above ingredients can be purchased at King Soopers (even the parsnips and tapioca starch!) or health foods stores such as Natural Grocers, Whole Foods Market, or Sprouts. Parsnips are located in the produce section of the grocery store near the beets, lettuce, and carrots. Tapioca starch, also known as tapioca flour, can be found in the baking isle, usually available in a one pound bag by Bob’s Red Mill or Arrowhead Mills.
Directions
Preheat the oven to 400° Fahrenheit. Wash and cut the parsnips into medium sized strips. Once all the parsnips have been sliced, place strips onto a baking sheet. Sprinkle remaining ingredients over the strips. Coat fries by tossing with your hands until fries are well coated. The strips should be sticky but not overly coated with tapioca starch. Evenly space the fries on a baking sheet. This is the key to creating crunchy fries with a soft center! Bake for 8-10 minutes. Remove the sheet pan from the oven and flip fries over using a spatula. Place fries back into the oven and bake for an additional 8-10 minutes. Fries should be golden brown. Enjoy!
Step 1
Wash and cut the parsnips into medium sized strips. Cutting the strips into approximately the same size helps the fries to brown about the same rate.
Step 2
Place strips onto a baking sheet and sprinkle remaining ingredients over the strips.
Step 3
Evenly space the fries on a baking sheet.
Enjoy!
~ Hannah Reese, RDN
Inspired by Parsnip Fries from The Autoimmune Wellness Handbook: A DIY Guide to Living Well with Chronic Illness by Mickey Trescott and Angie Alt
