Parsnips the Powerful - Plus a Spicy Recipe Too

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When it comes to foods I can’t resist, French fries top my list. I’d choose fries over ice cream, Girl Scout Cookies, and Krispy Kreme donuts—basically pretty much everything. While this is excellent news for my taste buds, it’s not as jovial for my waistline.

Parsnips are the albino cousin of carrots. They’re naturally buttery, a bit sweet and taste slightly of cardamom and honey when cooked. Parsnips are packed with fiber, potassium, folate, manganese, potassium, and vitamins C and K. These babies have less calories and carbs than potatoes and are low in saturated fat too, making them the perfect healthy addition to my fry-ophile lifestyle.

You can imagine the immense joy I felt when I discovered an Indian-inspired recipe for parsnip fries courtesy of one of my favorite Indian chefs, Aarti Sequeira of Aarti Party, winner of The Next Food Network Star on the Food Network. Here’s my take on Aarti’s recipe for spicy parsnip fries.

Spicy Parsnip Fries:

4 large parsnips
1-1/2 tablespoons olive oil
1 teaspoon red chili powder
1/2 teaspoon garam masala (A popular Indian spice blend available at most Indian stores.)
1-1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F. Peel parsnips and cut ’em into fries. Toss olive oil and spices in a large bowl. Add in parsnips and toss to evenly coat. Place them on a foil-lined baking sheet evenly spaced in a single layer. Roast for 40 minutes, tossing once at the halfway point.

Serve warm with light sour cream or ketchup as a dipping sauce.

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