Can you believe it? January 2014 is almost over. Wow, time is certainly passing by quickly.

Perhaps you remember, I made parsnip soup for Christmas Eve. My husband was very sad about not being able to just eat the parsnip chips (as he would have left us without soup) that day. So, a few weeks after Christmas, I brought back some very beautiful parsnips and made parsnip fries to satisfy his craving. I didn’t post any pictures of the creation process at the time I posted the soup recipe, so I’m making up for it now.

Baked Parsnip Fries (or if you like: chips) are very easy to make, and I hear parsnips are a great alternative to potatoes as supposedly they have less carbs. Wikipedia tells me they are high in Vitamin C (that is lost while cooking), but parsnips are also rich in minerals, particularly potassium and that they contain antioxidants and are high in fiber. Sounds like we should be eating these all the time!

Baked Parsnip Fries are delicious with burgers or salads. I like them just like they are, but I imagine they are also good with a creamy dip. I also like to eat them together with roasted carrots, parsley root and pumpkin fries.

Baked Parsnip Fries

3 medium (or two large) parsnips
1 tbsp olive oil
salt and pepper (to taste)

Wash the parsnips, peel them and cut them into rectangular pieces of about three cm length. Toss them with the olive oil, the chopped onion, the parsley and the garlic cloves (cut into halves) and the salt and the pepper and spread evenly onto a baking tin lined with baking sheet. Turn our oven to 220 °C and roast until the parsnips are golden brown (mostly on the edges), turning them over every once in a while as to enable even roasting.