I know it’s technically spring, but it sure doesn’t feel like it! So I think we are going to need one last week of winter root veggies. How many times can I say the weather has been crazy this year. It seems like I am saying it every week. But it is spring and I have all these ideas for spring produce recipes but I can’t find anything! Just lots and lots of root veggies.
Another thing I seem to talk about a lot… truffle oil. Once I discovered truffle oil, there was no going back. It’s good on everything, but truffle parmesan fried are a whole different ball game.
And sometimes you want to switch it up from white potatoes and that’s where parsnips come in. Parsnips have a lot more vitamins and minerals than white potatoes. So besides that fact that these fries taste amazing, they are also a good source Vitamins B C & E !
Truffle Parmesan Parnsip Fries
A change up to your favorite fries
- 2 medium parsnips
- 2 tsps truffle oil
- 1 tbsps Parmesan
- 1 tbsp scallions
Preheat the oven to 350 degrees Fahrenheit.
Peel the skin off the parsnips with a vegetable peeler.
Cut the parsnips into roughly 3-4inch long matchsticks.
In a small bowl, add the parsnips, truffle oil and Parmesan and toss to coat.
Cook in the oven for 8 minutes. Flip and cook on the other side for 8 minutes
Let them cool for a few minutes, sprinkle with scallions before serving
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