Recipe Instructions:
Ingredients
3 large parsnips, peeled, tops removed, and cut into french fry-style strips ~2 inches long (3 large parsnips yield ~500 g sliced)
22 ml avocado oil (or other neutral oil // if oil-free, omit and use an air fryer if possible)
1/2 tsp sea salt
1 pinch black pepper
1 tsp curry powder
Instructions
Preheat the oven to 425 F (218 C). Line a baking sheet with parchment paper (use more baking sheets if making a larger batch).
Add your parsnip “fries” to the prepared baking sheet and top with avocado oil, sea salt, black pepper, and curry powder. Toss to evenly coat.
Spread into an even layer and ensure they aren’t touching to allow for proper browning (if you have fries that didn’t fit, add to a separate lined baking sheet).
Bake for 15 minutes, then remove from the oven and toss/flip. Return to oven and bake for 5-8 minutes more, or until browned on the edges and slightly crisp. The longer they bake, the more golden and crispy they will become.
Serve as is, or with Liquid Gold Sauce, Avocado Aioli, No-Honey Mustard Sauce, or Zesty Dill Yogurt Sauce.
Best when fresh. Store leftovers covered in the refrigerator for up to 1-2 days. Reheat in a 350 F (176 C) oven or on the stovetop over medium heat until hot. Not freezer friendly.
