Ingredients
6 medium size parsnips
1 tbsp flour
2 tbsp cooking oil
1 tsp curry powder
salt
Crisp Baked Parsnip Fries
by Bronwen Laight
Directions
Preheat oven to 220C. Peel the parsnips, cut them in half crosswise and then place in a pot, cover with water and boil for 3 minutes. Drain then cut the big end into ¼’s lengthwise and the small ends in halves lengthwise and place in a mixing bowl. Toss with the flour, curry powder and salt then place on a baking tray and drizzle the cooking oil over them. Bake for about 20-30 minutes or until looking crisp and golden. Stir them a couple of times during baking.
My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!
— Vanda Murray
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