Parsnip Pumpkin Seed Fries Recipes

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ROASTED CARROTS, PARSNIPS AND FRIES



Roasted Carrots, Parsnips and Fries image

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Peel 2 each large carrots and parsnips and cut into 3- to 4-inch sticks. Toss in a large bowl with half a 28-ounce bag frozen hand cut-style fries, 2 tablespoons olive oil, 1 teaspoon crushed coriander seeds, 1/2 teaspoon kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 425˚, stirring halfway through, until the vegetables are tender and the fries are crisp, 45 minutes. Toss with 2 tablespoons chopped cilantro.

PARSNIP-PUMPKIN SEED FRIES



Parsnip-Pumpkin Seed Fries image

Provided by Martha Stewart

Categories     Finger Food Recipes

Time 35m

Number Of Ingredients 4

1/4 cup hulled pumpkin seeds (pepitas)
2 pounds parsnips, peeled, halved crosswise, and cut into 1/4-inch-thick sticks
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 425 degrees. Pulse pumpkin seeds in a food processor until finely ground. Toss parsnips with oil and ground seeds in a large bowl until evenly coated; season with 1 teaspoon salt and pepper to taste. Arrange in a single layer on 2 rimmed baking sheets. Bake, rotating sheets and tossing parsnips halfway through, until golden brown and crisp, 20 to 25 minutes. Serve immediately.

Nutrition Facts : Calories 302 g, Fat 17 g, Fiber 10 g, Protein 5 g, SaturatedFat 2 g, Sodium 301 g

PARSNIP FRIES



Parsnip Fries image

Instead of potatoes, try these baked root-vegetable fries -- they're slightly sweet.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 40m

Number Of Ingredients 3

2 1/2 pounds medium parsnips
2 tablespoons olive oil
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above.
  • On two large rimmed baking sheets, toss parsnips with oil; season with coarse salt and ground pepper. Spread in a single layer.
  • Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.

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