Who doesn’t love fries? They’re salty, deep-fried, crunchy and satisfy savoury cravings for comfort food. There is nothing quite like a generous serving of piping hot fries from your favourite spot. Fries baked in the over just aren’t the same, they don’t make the cut. [Have you tried those baked potato chips? Awful, right? I rather just go for the real thing when cravings hit.]
Or, perhaps you have a deep fryer at home and can indulge any time you want. My kitchen is small, though even if I did have a larger kitchen I still wouldn’t want a deep fryer in my house. It screams danger. Not for the fire hazard but rather for my waistline and my arteries. Having such easy access to fried food cannot be good for you.
The cold winter is officially upon us and so is our increased need for warm roasted dishes. I love roasting my vegetable. I find it brings out their natural flavour and caramelizes nicely, usually leaving them whole or in big chunks. This time I thought I’d try something different. I wanted fries to accompany my main (hello, steak-frites!) but didn’t want the pre-made frozen kind, which tend to be not so great. So why not replace the potato starch by some tastier (healthier?) alternatives: in come carrots and parsnip!
I pretty much eyeball the entire recipe, but it is fool-proof so I don’t feel exact quantities are necessary. However, should you find you need extra assistance, don’t be afraid to ask and leave a comment here!
Carrot and Parsnip Fries
- Several carrots
- Several parsnips
- Olive oil, enough to coat
- Breadcrumbs, enough to lightly coat
- Herbes de provence, a generous pinch (optional)
- Salt and pepper to taste
Pre-heat the oven to 400 F.
Peel the desired quantity of carrots and parsnip and cut off the ends. Slice them lengthwise to cut them into the shape of thin fries.
Line a baking sheet with parchment paper (I do this to facilitate clean-up). Evenly spread the carrots and parsnip, season with herbes de provence, salt and pepper to taste. Drizzle with olive oil and use your hands to combine and coat evenly. Ensure that the vegetables are spread in a single layer on the baking.
Cook in the oven for about 30 minutes, tossing once or twice. The vegetable should be cooked and starting to crisp on the ends. Sprinkle with breadcrumbs to ever-so-lightly coat the carrots and parsnip. Return to oven and cook for another 10-15 minutes to crisp-up the fries.
Remove from oven, dish-up and serve quickly! You don’t want to let them get soggy… nobody likes soggy fries.