Daily Recipe: Nut Butter Parsnip Fries
Things got stormy here in Austin, TX yesterday. With over two inches of rain falling in a few hours, our parking lot turned into a pool and our garden got a very long shower. It was a pretty wonderful storm. What can we say? We’re fans of the rain.
It was the kind of weather that makes staying in sound like the best option and what better way to spend your time than in the kitchen? We just got in some parsnips from Johnson’s Backyard Garden, which are the perfect rainy day food.
If you’re unfamiliar with parsnips, picture a root vegetable that looks like a carrot, just paler with a stronger flavor. They’re a good source of vitamin C and vitamin B, which helps keep your digestive system, skin and nerves healthy and functioning. Back in Roman times parsnips were believed to be an aphrodisiac, and while this might not be true, they’re still worth eating.
We liked this recipe because it’s easy, unique (almond butter fries?!) and the parsnips are the star. Happy eating!
Nut Butter Crusted Parsnip Fries
From: Oh She Glows
- 3 medium parsnips, peeled and cut into thin fry-like strips
- 3 Tbsp nut butter (2 Tbsp peanut butter and 1 Tbsp almond butter)
- 1 Tbsp extra virgin olive oil
- 1/4 tsp kosher salt
Preheat oven to 400F and line a baking sheet with parchment paper for easy clean-up. Peel and cut parsnips into fry-like strips. In a medium bowl, mix together the nut butters, olive oil and salt. Take parsnips and toss in a bowl with your hands until fully coated. Line up on baking pan and cook at 400F for 30-50 minutes, until crisp.