Crispy Shoestring Parsnip Fries
- Author: Rachael Bryant / Meatified
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Preheat the oven to 400F. Line a baking tray and set aside.
- Peel the parsnips and remove the ends. Cut the parsnips in half widthwise so that you have two pieces: the thicker top end and the thinner bottom end.
- For the bottom end pieces, cut them lengthwise into about 4 pieces, then again lengthwise to make fry shaped pieces.
- For the top end pieces: cut into quarters. Remove the hard middle core and discard (but keep for making stock!). Slice each quarter in half lengthwise before cutting into fry shaped pieces.
- In a large bowl, add the parsnip fries and the duck fat or coconut oil. Toss to coat.
- In a small bowl, mix the arrowroot powder, oregano, garlic powder and black pepper. Mix to combine evenly. Sprinkle the mixture over the parsnips, tossing to coat.
- Spread the parsnips out on the lined baking tray.
- Place the fries in the oven and bake for 15 – 20 minutes, until they begin to brown at the edges. Flip the fries and return them to the oven, cooking for another 5 – 10 minutes, until brown and done.