These parmesan truffle parsnip fries, baked yet perfectly crispy, are a great alternative to traditional french fries. The parmesan cheese and truffle (oil and salt) make them rich, savory, and decadent, without all the guilt associated with greasy fried french fries.
When I’m eating “healthy” french fries, I want to forget that they’re healthy. Enter parmesan truffle parsnip fries. Parmesan cheese and truffle, two of the most decadent but not at all unhealthy ingredients, are what make these parsnip fries worthy of guilty pleasure status without actually being guilty. The fries are perfectly crispy on the outside, with little bits of lacy baked parmesan cheese clinging to them. Break one open and the inside is tender and fluffy. And the parsnips are starchy without being gluey, perfectly toothy with a hint of sweetness. Honestly, I might like these better than traditional french fries.
PARSNIPS FOR FRENCH FRIES
There are lots of great healthy alternatives to french fries out there, but I think parsnips are one of my favorites. Sweet potato fries are a popular choice, and while I like them, sweet potato has a strong flavor on its own that it doesn’t always do the best job of mimicking the much simpler french fry potato. Parsnips are much milder, making them perfect not only as a replacement for the potato, but as a vessel for all the flavor of parmesan and truffle. They do have a slight sweetness and a distinct nuttiness that complements parmesan cheese so well. And while classified as a non-starchy vegetable, they do have some carbs, making them starchy enough to replace potatoes. Plus, they are a great source of fiber and vitamins C and K and calcium.
THE SECRETS TO PERFECTLY CRISPY PARMESAN TRUFFLE PARSNIP FRIES
- CORNSTARCH. When seasoning your truffle fries before baking, make sure you toss them with some cornstarch as well. As the parsnips cook and release some of their moisture, the cornstarch coating absorbs that moisture, giving them an almost batter-like crust on the outside.
- ADD PARMESAN HALFWAY THROUGH BAKING. Once your fries have been baking for about 10 minutes, pull them out and toss them with the parmesan cheese. It will burn if you add it at the beginning, but allowing the parmesan to spend some time in the oven lets it crisp up. You get these crispy, lacy little bits of parmesan, almost like a parmesan frico, clinging to each and every one of your parsnip fries.
- A VERY HOT OVEN OR AIR FRYER. The air fryer is optimal here, as the rapid circulation of air in the air fryer makes your food extra crispy. But if you don’t have one, a very hot oven, around 475, will do the trick. This ensures the parsnips get nice and crispy, while not turning to complete mush on the inside.
OTHER “FRY” VARIATIONS
You can make so many variations on these fries with simple ingredient substitutions. You can use zucchini. taro, sweet potatoes or asparagus as your veggie, any type of cheese instead of parmesan, and any herb or spice instead of truffle salt. Simply stick with my technique of cornstarch, cheese halfway through baking, and a very hot oven and you’ll have a delicious oven baked fry no matter what ingredients you use. Here are a few options that sound delicious to me:
- Rosemary and asiago taro fries
- Chili and cheddar sweet potato fries
- Basil and mozzarella zucchini fries
Baked Parmesan Truffle Parsnip Fries
Ingredients
- 6-8 parsnips
- 1/4 cup grated parmesan cheese
- 1 tbsp cornstarch
- 1 tbsp truffle oil
- 1 tbsp olive oil
- 1 tsp truffle salt
- 1/2 tsp black pepper
- fresh herbs such as parsley or chives, optional
Instructions
- Preheat the oven or air fryer to 475.
- Peel and cut the parsnips into fry-shaped pieces. Cut them in half lengthwise first, to separate the thicker area from the thinner. Then cut them into 1/4 inch thick slices, and cut these slices into 1/4 inch wide fries.
- Toss the parsnips with the cornstarch, truffle salt and pepper first. Then add the olive oil and truffle oil and toss to coat.
- Line a baking sheet with parchment paper. Spread the parsnip fries evenly in one layer and bake for 10 minutes, until they are just starting to soften and turn brown at the edges.
- Remove the fries from the oven. Toss them with the parmesan cheese and return them to the oven until the fries are golden and crispy and the parmesan has crisped up, 10-15 minutes more.
- While still warm, toss the fries with fresh herbs and a sprinkle more of truffle salt and serve.
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