Baked Parsnip Fries Over a Green Salad

parsnip fries

Salads are fun and great for you body, but sometimes it takes a little more to satisfy your hunger pangs. This recipe uses parsnips to make fries. But these are just any fries, they are baked. They are also less starchy and just as flavorful as the traditional recipe. You can have your fries and eat them too! I like to top these above greens, because with each forkful of chlorophyll-heavy greens, I get a savory bite of fiber-rich parsnips and satiating density. You’ll love the contrast, especially with the tang of the red wine vinaigrette tossed into the greens. Enjoy!

Aglow and ready to go:

Parsnips: generally contains more sugar than carrots, radishes or turnips, but it is packed with phytonutrients, vitamins, minerals and fiber. It is one of the best sources of dietary fiber, providing 13% of the RDA in 100 grams. It contains antioxidants such as farlcarinol, flacarindiol, panaxydiol and methyl-falcarindiol, which re important in reducing the signs of aging and disease. Parsnips are anti-inflammatory, anti-fungal and anti-cancerous. They are also packed with vitamin C, B-complex vitamins and iron, calcium, copper, potassium, manganese and phosphorus.

Baked Parsnip Fries Over a Green Salad

Serves 2


  • 6-8 ounce greens
  • 1 lb. parsnips, cut into thin strips like fries
  • 3 tablespoons red wine vinegar
  • 4 tablespoons olive oil
  • Salt and pepper to taste
  • Garnish: olives and bell peppers
  • Optional: Parmesan cheese

Directions: Preheat the oven to 375 degrees Fahrenheit. Brush the parsnip strips on both sides with 2 tablespoons of the olive oil. Place them on a baking sheet, making sure none of the fries overlap. Place in the oven and bake for 15 minutes, or until slightly browned and cooked through. Once out of the oven, season with salt and pepper and, optionally, parmesan cheese.

Rinse, dry and chop the lettuce leaves and place into a bowl. In a separate, small bowl, whisk together the remaining 2 tablespoons of olive oil and red wine vinegar. Pour over the greens and toss so that the dressing coats all the leaves. Distribute the greens between two plates and top with the parsnips. Enjoy!



Bon Appetit!

xo Aylin



Follow and Like me :)

Print Friendly, PDF & Email