I was home last Saturday night with My Troops, my favorite place to be, when I had an urge for some fries! Yes I know we gluten free challenged can have fries as long as they are cooked in a gluten free cooker but I wanted something more! I also wanted something sweet. Love that salt and sweet mixture. Every week I like to go to the farmers markets and fill up a basket full of whatever fresh veggies the farmers have that day and then unpack it all on to my counter in the kitchen. Since I hate seeing food go to waste it forces me to bake or concoct something with those veggies and chow down.
So My Troops and I wondered into the kitchen and there they were – these long thick fresh parsnips. Sitting next to two huge sweet potatoes. At first I thought of an obvious choice for fries – some sweet sweet potato fries. But instead, I picked up the parsnip and remembered I read about parsnip fries in one of my hundreds of cookbooks. I cleaned, peeled and cut up the parsnips into exact replicas of the glorious fry. As I went for the olive oil I saw sesame seeds and had an idea… what about a peanut butter topping????? Looked in the fridge and instead of peanut butter I grabbed the sunflower butter, which is ground sunflower seeds (much better for you than peanut butter) So I went for it! Forty five minutes later My Troops and I sat on the couch, the warm house smelling like love and we ate the best crunchy, savory, yummy fries I’ve had in a long time! Did I mention they looked like McDonald’s fries? 
YUM!!
Some tips if you are unfamiliar with parsnips know they are rich in potassium and a good source of daily fiber. They store very well, up to 2-3 weeks unwashed in the refrigerator (in plastic bag). Although this is their peak season they are available year round, and it is best to choose ones that are moderate in size and well shaped – not pitted or shriveled.
Sesame Parsnip Fries
preheat oven at 400, cook for 35-50 minutes or until browned and crispy
Ingredients:
2-3 medium size parsnips
3 tbls sunflower butter
1/2 tsp salt
2 tsp organic olive oil
2 1/2 tbls sesame seeds
Directions:
1. Cover baking sheet with parchment paper.
2. Clean parsnips, peel outer layer like a carrot, cut into thin strips like fries.
3. In a large bowl combine sunflower butter, oil, salt, sesame seeds.
4. Add parsnips and mix with spoon or hands to coat strips.
5. Place on baking sheet and bake until crispy and brown – ENJOY!!!!!
Ever Onward,
Jennifer Esposito
I had never ate parsnips until I was offered a sample taste of a pasnip casserole one day. The casserole was much like scalloped potatoes/potatoes au graten – I don’t think I would have known the difference if I hadn’t been told ahead of time. It was very good. I imagine those fries were quite tasty too!
That is amazing do you have the recipe
I am just starting my jorney
I love this with my new gluten lifestyle I’ll be sure to check your site often for yummy ideas like this! Yummmmm, thanks!
I tried the recipe and my parsnips never got crispy even after an hour, so unfortunately I didn’t like the limp fries. I do however like parsnips and often use them in soup and stew and occasionally mashed.
Hi Miss Jennifer.My Dad has high chloerestorol and I was wondering, would this recipe help keep his chloesterol down?We r trying to find healthier recipes.His doc said to not eat alot of potatoes.Could I also make mashed potatoes with parsnips?Thanks for all you do!
Thanks!