Spiced Parsnip Fries with Roasted Garlic Yogurt

in Appetizers, Sides, Snacks

Spiced Parsnip Fries with Roasted Garlic Yogurt// www.acozykitchen.com

So I’m on this sort of diet thing. It’s not a diet, exactly. It’s more of a don’t-eat-everything-you-want-which-includes-two-doughnuts-in-a-row kind of thing. I’m basically just trying to eat a bit healthier, though tomorrow I’m totally sharing something fun with you.

In the nature of this blog, which is a reflection of what I’m eating and obsessing over, there might be some more healthier recipes popping in and out over the next few months. This will never be a healthy-type blog; I simply love butter too much, but I am almost relearning how to cook and eat in a way. My default is always to finish things with a bit of butter. Bolognese? Finish it with butter. Sear a steak? Top it with a bit of butter? I’m learning how to not cook with so much fat.

I always know I feel better when I work out but it definitely takes effort to get in your car and drive somewhere to work out. I tend to make so many excuses. But right now I’m into it so I’m riding the wave. Also, if all this healthy/workout talk is boring, I’m sorry. Tomorrow I have pop tarts, ok? POP TARTS!

But today, fries that aren’t fries. They’re frauds. Delicious little frauds topped with lemony, garlicky yogurt, Italian parsley and sweet pomegranate seeds.

Spiced Parsnip Fries with Roasted Garlic Yogurt // www.acozykitchen.com

Pomegranate seeds are sort of out of season, but I often times buy them already deseeded at Trader Joe’s, right by the berries. I’ve been putting them in my morning yogurt.

So, here’s the thing with parsnips. They need to be cut up a certain way. The center is waaaay too fibrous. That shiz needs to be removed. Here’s a bit of a step-by-step; hopefully it’s a lil’ helpful.

Step 1: Trim off the ends.
Step 2: Slice it in half, lengthwise.
Step 3: Slice the halves into quarters, lengthwise.
Step 4: Carefully slice off the pointed center. Then slice those quarters into sticks. These don’t need to be perfect “fries.”

How to Cut a Parsnip // www.acozykitchen.com

That’s it! Fairly easy, but pretty important. Especially when what I really want are real fries.

The sauce is yogurt, mixed with a roasted garlic clove, a bit of lemon juice and lemon zest. It’s refreshing and couldn’t be more easy to throw together.

Spiced Parsnip Fries with Roasted Garlic Yogurt// www.acozykitchen.com

In other fun(ish) news, all of these little bowls are made my moi! Ceramics class is paying off. I’m making all sorts of fun stuff, even if they’re totally wonky and mis-shaped.

I like that I’m making little things that are somewhat useful. That’s cool.

Spiced Parsnip Fries with Roasted Garlic Yogurt // www.acozykitchen.com

Spiced Parsnip Fries with Roasted Garlic Lemon Yogurt

Print this recipe!

3 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
Pepper
Salt
3 to 4 parsnips, trimmed, centers removed (see above for picture) and cut into 3×1/2-inch sticks
1 garlic clove (not peeled)
1/2 cup Greek-style yogurt
Juice and zest from 1/2 lemon
Handful of Italian parsley, chopped (for garnish)
Handful of pomegranate seeds (for garnish)

1. Preheat oven to 400 degrees F. In a small bowl, whisk together the olive oil, cumin, coriander, a few pinches of salt and pepper. Spread the sliced parsnips onto a parchment-lined baking sheet. Drizzle with the olive oil mixture and toss until the parsnips are evenly coated. Place a garlic clove on the corner of the baking sheet (we’ll use this for the sauce!).

2. Transfer to the oven to bake for 20 minutes, tossing them at the 10 minute mark to ensure even cooking.

3. Meanwhile, make the dipping sauce! In a medium bowl, mix together the yogurt, lemon zest, lemon juice and a few pinches of salt. When the parsnips are done, remove the garlic clove and slice off the tip, pushing out the roasted garlic clove. Mash with the back of a knife so it forms a paste. Add to the yogurt mixture and mix until smooth.

4. Top the parsnip fries with a few dollops of yogurt sauce (or serve on the side), a sprinkling of chopped Italian parsley and a handful of pomegranate seeds.

Serves 2 to 4

{ 24 comments… read them below or add one }

Jessica Rose March 7, 2014 at 12:41 am

These look both healthy and delicious! two things which don’t always go hand in hand!

http://vodkaandarose.blogspot.co.uk

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Tamara March 7, 2014 at 1:21 am

This looks completely delicious – looking forward to trying them out soon. Thanks for the recipe inspiration.

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Marie @ Little Kitchie March 7, 2014 at 3:57 am

Prettiest fries I ever did see!

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Stella March 7, 2014 at 4:51 am

These DO look healthy and delicious. What’s the crisipiness level? I love fraud-fries, but would still want them crispy.

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Adrianna Adarme March 7, 2014 at 10:24 am

The crispness definitely can’t be compared to a potato. Nothing gets that crispy! But they are tasty. If you want ‘em more crispy, I’d take them further than I did. Bake ‘em for longer.

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Adrianna Adarme March 7, 2014 at 11:59 am

Also, fraud-fries is the best term ever.

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Laura (Blogging Over Thyme) March 7, 2014 at 5:09 am

Haha! That shiz needs to be removed–too funny. And I can’t believe I still haven’t had parsnip fries! Love the addition of the garlic yogurt and pomegranates.

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Samantha @FerraroKitchen March 7, 2014 at 7:23 am

I’m on “sort of a diet thing” too. Trying to eat less meat and fat and more produce! I started journaling what I’m eating which helps and of course I don’t want my blog to suffer as well…which is good because it’s making me expand my culinary boundaries a bit. Oh and love these fries! Looks like Bakeaholic Mama also posted parsnips today :)

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Adrianna Adarme March 7, 2014 at 12:00 pm

I am too! I’m using My Fitness App to track all my meals. It’s oddly satisfying. Though on Wednesday I did have to put in that I ate half of a pop tart. That was depressing. Haha.

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Tammela March 7, 2014 at 8:52 am

Yum! I love parsnips and have recently discovered that they are amazing boiled and mashed together with potatoes. The parsnips add a sweet earthiness — I never want to eat plain mashed potatoes again.

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Eileen March 7, 2014 at 9:41 am

Wow, I’ve never thought to make parsnips into fries before! They sound like they’d be perfect with that tangy yogurt sauce.

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chat March 7, 2014 at 12:56 pm

yes very nice blog thank comment <3

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Holly March 7, 2014 at 1:22 pm

fraud-fries… I’m into it! I’m curious if the corn-starch method would crisp up the outsides and leave the insides delicious and soft.

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Laura (Tutti Dolci) March 7, 2014 at 3:43 pm

These fries look killer, love the roasted garlic yogurt!

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Norma | Allspice and Nutmeg March 7, 2014 at 3:55 pm

I’m on the “sort-of-diet-thing” too. These look so good I have to try them on my diet thing.

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Holly Henderson March 8, 2014 at 8:09 am

How do you shoot from above without a) having your shadow getting in the way and b) cutting off your light source? Your shots are always perfectly, naturally lit. : )

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Adrianna Adarme March 8, 2014 at 9:09 am

Oh thank you! I shoot everything in bright indirect light. And I never stand in front of the light source (in this case, my window). So with this shot in particular, the top of the cutting board is pointing toward my window and the camera is on the opposite side. Try it! It should work great.

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Lorna March 8, 2014 at 2:58 pm

Oh my gosh, these look amazing!

Lorna | http://www.studsanddreams.com xx

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cheri March 8, 2014 at 5:51 pm

parsnips are so under rated, as far as root veggies are concerned they can make or break a dish with their flavor. When roasting they can be sweet, love them.

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Francesca March 8, 2014 at 11:16 pm

I always love your step by step photos.. these frauds look awesome.

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Jayne @ Tenacious Tinkering March 11, 2014 at 1:41 am

I bought 1 little parsnip to try for the very first time. And a little tub of Greek yogurt. Then your recipe entered by mailbox. Perfect timing! I’m kinda excited because we’ve never had parsnips.

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Heide M. March 11, 2014 at 2:58 pm

Your recipe sounds interesting.

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No Sugar No Cry March 13, 2014 at 4:56 am

To make it even more healthy, I generally use root parsley or pumpkin instead of parsnip. Parsnip is quite rich in starch I believe.

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Lokness @ The Missing Lokness March 13, 2014 at 7:32 pm

Nom nom!!! These fries look really good! When it comes to parsnip, I have only roast them in big chunks. I like you turned them into fries. The garlic yogurt dip also sounds really creamy and healthy.

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