Parsnip Fries Fast

In the yoga series I’m leading this month, we’re focusing on the root chakra. Foods that support the root chakra include well-know root vegetables such as sweet potatoes, carrots, and beets. But one root vegetable that is often overlooked is parsnips, which have become one of my favorite vegetables over the past five years or so. I think I first fell for them when Trader Joe’s introduced “Parsnip Chips.” They were the perfect sweet and salty, crunchy chip. (Sadly, Trader Joe’s discontinued them, and I have yet to find them elsewhere.) So, these parsnip fries have become the next best thing.

You may have to play around with the temperature and time for this recipe. In the video, I show 425 degrees for 10 minutes, but that is for a single serving and on the convection setting (which makes it like an air fryer). These fries actually come out better if you have time to cook them on a lower temperature for a longer period of time, especially if you’re making more than one serving. As you can see in the video, parsnips can start to burn quickly at high temperatures, so watch them carefully. Once their done though, they are deliciously sweet and savory.

Note: It’s important to use a cooking oil that can withstand high temperatures. Oils with a lower smoke point, such as olive oil (smokes at around 350 degrees), become unhealthy when they are cooked at high temperatures. They release free radicals which are life-depleting. Our go-to favorite oil for recipes like this is avocado oil; it’s full of healthy fats (primarily monounsaturated) and it maintains its healthy profile even at high temperatures.