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Parsnip Truffle Fries

Parsnip Truffle Fries

Parsnip Truffle Fries served with Italian parsley and shaved pecorino is my favorite new treat. Drizzling truffle infused extra virgin olive oil adds a wow factor to these parsnips. Yes, this decadent tapas is Mediterranean Diet compliant. As a starchy vegetable, parsnips are compliant. Be sure to have plenty of leafy greens and colorful, non-starchy vegetables, at other times during the day. It is important to note starchy vegetables should NOT make up the majority of the vegetables consumed throughout the day. I eat a giant salad on days these are on the menu.

My sweetheart and I enjoy these Mediterranean Diet compliant fries with a glass of red wine on the weekend. I recently started using parsnips in place of carrots or even in conjunction with them. The parsnip is sweeter than a potato and the texture is more like a carrot. Be sure to peel them, because the skins lend a certain bitterness not everyone will enjoy.

Everyone loves french fries right? Not until I thought about them as potatoes did I first try these Parsnip Truffle Fries. Why do these fries work on the Mediterranean Diet, unlike the ones you get from the golden arches? Tossing the parsnip fries in extra virgin olive oil rather than in canola oil is the key difference. Baking them and not deep frying them is another healthy method as is using salt sparingly if at all. All of these methods could be used on regular potatoes for a special Mediterranean tapas.

It is easy to elevate these fries from a greasy side dish to a tapas. The toppings are what makes the fries luxurious. Shaved pecorino adds just enough salty creaminess to make you smile and the truffle oil adds the elegance. Italian truffle oil is shipped from a vineyard Tenuta Torciano Winery. My sweetheart and I visited the winery in San Gimignano, Tuscany, Italy. It may seem pricey, but a little goes a long way, The truffle oil will keep for five years if not in direct sunlight. Reserved to make a meal feel special, we do not go through it too quickly.

Pouring Truffle oil on the parsnip freis.
Drizzle liberally while hot!

My Sweetheart and I enjoy these unique fries with a glass of red wine on the weekend. We value our weekends, and this tapas makes sitting by the intercoastal enjoying the sunset even more enjoyable.

Enjoy!

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Parsnip Truffle Fries

Ingredients

6-8 parsnips, peeled and cut into thick matchsticks
1 teaspoon extra virgin olive oil
Kosher salt, to taste
2 tablespoons Pecorino, thinly shredded
1 teaspoon parsley, dried
Truffle olive oil, to taste

Instructions

1
Preheat oven to 425 degrees.
2
Toss cut and peeled parsnips in extra virgin olive oil and place on a baking sheet and season with Kosher salt.
3
Bake until golden brown, approximately 15 minutes, tossing every 5 minutes to avoid uneven cooking.
4
Place on serving platter and sprinkle with Pecorino and parsley. Drizzle with Truffle olive oil.
5
Serve immediately.
Categories:
    • Jackie Ciufo
    • June 22, 2020
    Reply

    Looks very good! I want to try the parsnips soon!

      • Sunny
      • June 22, 2020
      Reply

      I am glad my mom had the first comment on my Blog! Miss you and will make the Truffle Parsnip Fries the next time I see you.

    • Debra Slone
    • June 24, 2020
    Reply

    Oh my goodness! I must make this soon! Looks delicious!

      • Sunny
      • June 24, 2020
      Reply

      Let me know how it turns out!

    • Phil
    • July 1, 2020
    Reply

    They are very tasty

      • Sunny
      • July 5, 2020
      Reply

      Thanks Philly B!

    • Sarah Romero
    • August 17, 2024
    Reply

    OMG I love these! It’s the new french fry for me! Thank you so much for the inspiration! They are great with some Sriracha as well, and I mixed in a few regular potatoes.

      • Sunny
      • August 18, 2024
      Reply

      Hi Sarah,
      Thanks for sharing. I love spicy – I will have to try with Sriracha as well. Sounds delicious! – Sunny

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