Whenever we are in a restaurant, my daughters find the French fries like a boat lost at sea finds the lighthouse. With intensity, concentration and impatience. While I try not to deprive them of the crispy potatoes at all turns, I also try to introduce fun alternatives at home. That’s why I was happy to find this recipe for Veggie Fries on my search for something to do with the parsnips in my CSA box. (See HERE for my confession of CSA fears)
Veggie Fries (adapted from Clean Food)
2 sweet potatoes (can also add carrots and/or rutabagas)
3 T extra virgin olive oil
1/4 C yellow cornmeal (I didn’t have this, so I used oat bran)
1 tsp coarse sea salt
1 T cinnamon
Cut vegetables into sticks and steam 3-4 minutes or until just tender. Remove from heat and place in large bowl. Coat with oil and toss with cornmeal, salt, and cinnamon. Lightly oil cookie sheet and spread fries in single layer. Broil 3 minutes, then remove from oven, flip fries and broil another 3 minutes or until lightly browned.
**I highly recommend cutting up the parsnips into smaller pieces than I did. My daughters gobbled up the smaller pieces, but struggled on one or two larger ones, which were harder to chew.