Crispy Curry Parsnip Fries

Ingredients for parsnip fries

• 3 large parsnips, peeled, tops removed, and cut into french fry-style strips ~2 inches long
• 1 ½ Tbsp avocado oil (or other neutral oil)
• 1/2 tsp sea salt
• 1 pinch black pepper
• 1 tsp curry powder
• 1/4 cup fresh cilantro, chopped, for garnish

How to make parsnip fries

1. Preheat the oven to 425 F (218 C). Line a baking sheet with parchment paper.
2. 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.
3. Spread into an even layer, ensuring they aren’t touching to allow for proper browning.
4. 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 technique that makes it

Creating crispy parsnip fries relies on the Maillard reaction, which occurs when sugars and amino acids react under heat, resulting in a rich flavor and appealing color. To achieve this, ensure that the parsnip strips are evenly coated with oil and seasoning. The avocado oil’s high smoke point allows for optimal frying temperatures without burning. Additionally, spreading the fries in a single layer on the baking sheet prevents steaming, which can lead to sogginess. For maximum crispiness, consider par-cooking the parsnips briefly in boiling water before tossing them with oil and spices. This process hydrates the parsnips, allowing for better texture when roasted.

Troubleshooting

• Fries are soggy: Ensure the fries are spread out in a single layer on the baking sheet. Overcrowding can trap steam and lead to sogginess.
• Uneven cooking: Cut the parsnips into uniform sizes. This ensures even cooking and prevents some pieces from burning while others remain undercooked.
• Not crispy enough: Increase the oven temperature slightly or extend the cooking time, checking frequently to avoid burning.
• Flavor is lacking: Adjust the seasoning by adding more curry powder or incorporating additional spices like garlic powder or paprika for a flavor boost.

Substitutions

• Avocado oil: Substitute with olive oil for a different flavor profile; it will still provide good crispiness.
• Curry powder: Use garam masala for a more complex spice blend that complements the sweetness of the parsnips.
• Cilantro: Swap with fresh parsley or chives for a different herbaceous note.
• Sea salt: Kosher salt can be used instead; just remember that it has larger crystals, so adjust the quantity to taste.

Pro tips

• For extra crispiness, ensure your parsnip strips are of similar thickness. Thinner strips will crisp up faster.
• Don’t overcrowd the baking sheet. If making a larger batch, use multiple sheets to allow for proper air circulation and browning.
• The longer you bake them, the crispier they become. Keep a close eye after the 20-minute mark to prevent burning.
• Leftovers can be stored in the refrigerator for 1-2 days. Reheat in a 350°F (176°C) oven for 5-10 minutes to restore crispiness.

Give these curry roasted parsnip fries a try for a delicious and healthy alternative to your usual sides. Experiment with different spice blends or enjoy them with your favorite dipping sauces. Happy snacking!

Frequently asked questions