Parsnip fries with honey & rosemary

This has been my favorite way to eat parsnips lately. Add fresh herbs like rosemary to the frying pot and they’ll turn out nice and crispy too!

This recipe comes from a combination of other parsnip recipes. Below is the best combination of steps to create fantastic parsnip fries. Becareful, they are addictive!

Confession: In 70+ years of life, I never ate a parsnip. 😳 As a foodie and a vegetable lover, don't know why that is. So I was excited to finally give them a try when they came up in the Cookpad challenge. Still, since it was something new, I just wanted a small amount to sample, and something simple and quick to prepare. This recipe fit that criteria, PLUS it included a seasoning blend I'd never even heard of: Dukkah.These were very good! Even my sister, who's definitely NOT a veggie eater, loved them. My only "complaint" is they don't get crispy, and crispy is how I like my fries. But we'll for sure be trying more parsnip recipes in the future!#GoldenApron23

Perfect salt free alternative to fries. You can add some seasoning salt if desired but with fresh rosemary and garlic there's so much flavor you won't need any salt! 2 step easy recipe

These deep fried russets were inspired after I tried a recipe for smoking a turkey soaked in brine containing honey resulting in a tasty turkey.

Half pound of turnips yield about 14 g of carbs, which is only about one third of carbs from potatoes. Hence, this makes turnips a great alternative when you are craving for fries.

One boring day, i was dreaming of a healthier, oranger fry. And thus this idea was formed.--Very good side for burgers, even better the next day.

I love these and my man loves these! So amazing!

My 3 year old actually ate this. Enough said

There’s only one way to make home fries that I know of and that’s with leftover baked potatoes. They’re my fave of all the fried potatoes there are in the world.

Glad u all enjoyed this recipe....n thanks for leaving a review...i love to hear feedback from all u great chefs :chef :flower

Introducing cuisines using local products.Recipe provided : Students in the Translation & Interpretation Seminar, Sapporo University*Potatoes are one of the local products.

Whether you call these home fries or chunky hash browns, eat them for breakfast or as a side at dinner, the end result is delicious, fluffy potatoes that are pillowy soft in the middle and lightly crisp on the outside. This recipe is all about the method. Seasoning is whatever suits your taste.

Recette facile et rapide

I actually saw this recipe on tv and wanted to try it I have to say I’m impressed

I had these at a restaurant while out of state. I decided to try my hand at making these at home. They were a hit in my house!

I was going to make a recipe for burdock root, but then I noticed a ton of daikon radish skins in my freezer, which is how I thought to make this.If you freeze the skins, you can naturally drain. It reduces your work and lets you make a lot at once. The remaining moisture may vary on the thickness of the skin and the time stored, so when removing the salt observe it carefully. The amount of water is key. Recipe by ayureo

It’s 4 o clock and you need a snack! Something tasty, yet healthy, something that’s not a full meal, yet doesn’t leave you hungry!