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Parsnip Fries. They are tasty and good for you.

Today is Halloween. We'll soon hit the streets for some sugary fun. For athletic-minded eaters, this recipe and post are for you!

Since parsnips are in season (I purchased mine at Trader Joe's.), and for many, rather unfamiliar, this super easy recipe is the perfect way to get more acquainted with this sweet, potato like root veggie. And French fries are a welcome accompaniment to any meal.

Parsnips look like white carrots


One parsnip (about 9" long and enough for a cup cubed) yields 115 calories, 6 grams of fiber, 2 grams of protein, 35% of the RDA of Vitamin C, 14% for potassium, 93.1 mcg folic acid (approx. 20% RDA), a little calcium, iron, and the vitamins B1, B2 and B3.

While available year round, the "season" is fall through spring.

How to Pick and Store
Like carrots (which I really don't like, but have found some good uses for), a good parsnip should be firm. What's great is that you can store raw parsnips (preferably in a plastic bag) in the fridge for up to 3 weeks!



Olive oil
Bread crumbs (optional)


Heat oven to 425

Peel parsnips
Cut into wedges or steak fries
Spray or toss with a little olive oil. (I used cooking spray and my olive oil spray.)
Salt and pepper according to taste (Cday, that would mean a healthy shake!)
Optional, also toss with bread crumbs (I used Italian style bread crumbs that I bought at the grocery store.)

Place the fries on a nonstick baking sheet (or one lined with nonstick foil)
Bake 15 minutes, stir and bake another 10 minutes or so.


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