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Parsnip Fries with Horseradish Rosemary Mayo

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 servings

2 large parsnips, peeled and cut into matchsticks
1 1/2 tablespoons olive oil
1/4 teaspoon salt
freshly ground pepper
1/2 teaspoon dried rosemary
For the Horseradish Rosemary Mayo
1/3 cup olive oil mayonnaise
2 teaspoons prepared horseradish
1 teaspoon dried rosemary
freshly ground pepper

Step by Step

    1. Preheat the oven to 400F.
    2. Pile up your parsnips in the middle of a rimmed cookie sheet.
    3. Drizzle the pile with the olive oil, then sprinkle with salt, pepper and rosemary.
    4. Toss gently with your fingers to combine, then spread over the sheet.
    5. Slide the parsnips into the oven.
    6. Roast on one side for 15 minutes, then remove, toss and flip and put back into the oven for another 10-15 minutes.
    7. When golden brown, remove and enjoy! These are best eaten fresh out of the oven!
For the Horseradish Rosemary Mayo
  1. Mix all the ingredients together.
  2. Boom. It's done.

Nutrition:  Calories 150; Total Fat 10.8g; Saturated Fat 0.8g; Trans Fat 0.0g; Cholesterol 0mg; Sodium 288mg; Total Carbohydrates 13.5g; Dietary Fiber 3.1g; Sugars 2.9g; Protein 0.7g

From http://shrinkingkitchen.com/parsnip-fries-horseradish-rosemary-mayo/

This entry is related to the following products. Click on any of them for more information.
Parsnip, Rosemary, Horseradish,

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