Learn How to Make Parsnip Fries
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Eating low with Amy Low Hassles, Low Carb Recipes Episode: Parsnip Fries Hi this is Amy and welcome to Eating Low. This was a totally a last minute decision to do a video this week because I’m just been really busy. I’ve spend very crazy at my work but it’s calm down a little bit so I’m just going to do a really quick video. I want to make my favorite snacks and this is kind of more of a maintenance snack. It’s parsnips and then I’m going to make parsnip fries. If you never had a parsnip, it looks like a white carrot. It reminds me of the book Bunnicula if you ever read that one. It’s about this rabbit like vampire rabbit that sucks all of the life out of veggies. But they look like white carrots and they taste--it’s hard to describe unless you’ve had them. It definitely taste kind of like a potato but not. You just have to try them so trust on that one. What I’ve done is I peeled my parsnips just like you peel at hair. They look exactly like a carrot. Actually I have one that’s left in the bag that’s not chopped up. You can tell it looks just like a carrot except for its white. So peel out like you peel a carrot. When I chopped them into kind of fry shapes—I’ll roll up my sleeves. And what I’ve like to do is pour a little bit of olive oil on them. Not a lot just an amount to get them coated. Just--man handle them and get the olive oil like all around and I’m going to bring my baking sheet. And I line my banking sheet because I don’t have to worry about cleaning it as much. So I’m just going to dump those guys to the baking sheet. I’m going to wash off my hands. When I wash my hands, they wash the olive oil off. I kind of keep some of the olive oil in because it’s good for your hands. It makes them like very soft. So then, we’re going to put a little bit of seasoning on them and I’m just using my Montreal chicken seasoning but you can but you can put salt and pepper, whatever you like when you make French fries or whatever you think you’d like. I like this because it’s a lot of different kind of spices and herbs, all blended together and makes them come out really well. So I’m preheating my oven to 450 degrees and you can kind of play around. So this recipe is pretty easy. You can't really go wrong just watch them, you know, don’t leave them in there forever but I’m going to cook them for about 20 minutes and when they’re done, I’ll have a little big French fries made out of parsnips and they’re so tasty. So then we will be right back. So my parsnips are ready and I’ve got them out on a thin foil. Sometimes it helps having a fork. And now I’m ready. Sometimes I’ll stick a little bit to thin foil. I just kind of scrape them off. I’ve got one guy here who didn’t want to cooperate. I will dump them off onto my plate. And this is just come out so good. They’re one of my favorite, favorite snacks. It’s so good. I love parsnips and I’ve never had one until probably a month ago. So I definitely--give them a try and don’t let these carbs scare you. I was actually doing a research on them and you’ll find on charts that they have a high glycemic index but if you look at what the glycemic load is, they’re actually one of the lower. They have a low glycemic load. That’s all too complicated for me. I don’t follow all that. I just know when I eat this. It works for me. It helps me and you know what, they don’t have a bad effect on me. So give them a try. You can wait until maintenance. I wait until maintenance so try them but they’re definitely one of the things. I actually like these guys than fries now. I just wish I could go somewhere and get them because nobody makes them like I do. Anyway, thanks for eating low with Amy.
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