Carrot Parsnip Fries Recipe

Carrots: These root vegetables add a sweet and earthy flavor to the fries.

Parsnips: Similar to carrots, but with a nuttier taste, they complement the sweetness of the carrots.

Olive oil: Helps to coat the fries and ensures they bake to a crispy texture.

Salt: Enhances the natural flavors of the carrots and parsnips.

Black pepper: Adds a slight kick and depth of flavor.

Garlic powder: Provides a savory, aromatic element to the fries.

When cutting the carrots and parsnips into fries, aim for uniform thickness to ensure even cooking. If the fries are too thick, they may not become crispy, and if they are too thin, they might burn. A good rule of thumb is to cut them into sticks about ¼ inch thick.

• carrots - Substitute with sweet potatoes: Sweet potatoes have a similar texture and sweetness when roasted, making them a great alternative.

• parsnips - Substitute with turnips: Turnips have a slightly peppery flavor and similar texture when roasted, providing a good substitute for parsnips.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and neutral flavor, making it a suitable alternative for roasting.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.

• black pepper - Substitute with white pepper: White pepper has a milder flavor but can be used in the same quantity to add a peppery taste.

• garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor and can be used in the same quantity.

• Allow the carrot and parsnip fries to cool completely before storing. This prevents condensation, which can make them soggy.

• Transfer the cooled fries to an airtight container. If you have multiple layers, separate them with parchment paper to maintain their crispiness.

• Store the container in the refrigerator. The fries will stay fresh for up to 3-4 days.

• For longer storage, place the fries on a baking sheet in a single layer and freeze them for about 1-2 hours. This step prevents them from sticking together.

• Once frozen, transfer the fries to a freezer-safe bag or container, removing as much air as possible to avoid freezer burn. Label the container with the date.

• When ready to reheat, preheat your oven to 400°F (200°C). Spread the frozen fries on a baking sheet in a single layer.

• Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy again.

• Alternatively, you can reheat the fries in an air fryer at 375°F (190°C) for about 5-7 minutes, shaking the basket halfway through for even reheating.

• Avoid microwaving the fries as it can make them lose their crispiness and become soggy.

• Oven Method: Preheat your oven to 375°F (190°C). Spread the leftover carrot and parsnip fries on a baking sheet in a single layer. Bake for 10-15 minutes, flipping halfway through, until they are heated through and regain their crispiness.

• Air Fryer Method: Set your air fryer to 350°F (175°C). Place the fries in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the fries in the skillet and cook for 5-7 minutes, stirring occasionally, until they are warmed through and crispy.

• Microwave Method: Place the fries on a microwave-safe plate lined with a paper towel. Microwave on high for 1-2 minutes. Note that this method may not retain the crispiness as well as other methods.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Spread the fries on the toaster oven tray in a single layer. Bake for 10-12 minutes, flipping halfway through, until they are hot and crispy.

• Oven: Used to bake the carrot and parsnip fries at a high temperature to achieve a crispy texture.

• Baking sheet: A flat sheet used to hold the fries while they bake in the oven.

• Parchment paper: Lined on the baking sheet to prevent the fries from sticking and to make cleanup easier.

• Mixing bowl: A large bowl used to toss the carrot and parsnip fries with olive oil and seasonings.

• Peeler: Used to peel the outer skin off the carrots and parsnips.

• Knife: Essential for cutting the carrots and parsnips into fry shapes.

• Cutting board: A surface to safely cut the carrots and parsnips.

• Measuring spoons: Used to measure out the olive oil, salt, pepper, and garlic powder accurately.

• Spatula: Useful for flipping the fries halfway through the baking process to ensure even cooking.

Prep in advance: Peel and cut the carrots and parsnips the night before. Store them in an airtight container in the fridge.

Use a food processor: Speed up the cutting process by using a food processor with a slicing attachment.

Batch cooking: Double the recipe and bake on two trays. Store extra fries in the fridge for quick reheating.

Preheat the oven: Start preheating the oven while you prep the vegetables to save time.

Even coating: Use a large mixing bowl to ensure the olive oil and spices coat the fries evenly, reducing the need for extra mixing time.