Tuesday, June 28, 2011

Fiery and Fabulous Parsnip Masala Fries

When it comes to foods I can’t resist, French fries top my list. I’d choose fries over ice cream, Girl Scout Cookies, krispy kreme donuts—basically pretty much everything. While this is excellent news for my taste buds, it’s not as jovial for my waistline. You can imagine the immense joy I felt when I discovered an Indian-inspired recipe for parsnip fries courtesy of Aarti Party on the Food Network. (Woo hoo!)

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, and vitamins. These babies have half the calories of potatoes too, making them the perfect healthy addition to my fry-ophile lifestyle.

(Note: I modified it slightly from Aarti, her’s were a bit too spicy and could do with a bit less oil and more salt.)

What You Need:
4 large parsnips
1-1/2 tablespoons olive oil
1 teaspoon red chili powder
1/2 teaspoon garam masala
1-1/2 teaspoon salt
1 teaspoon freshly ground black pepper

What to Do:
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.