Looking for a healthier alternative to satis-fry a french fry craving? Check out The Wheatless Kitchen‘s recipe for baked parsnip fries. By subbing in parsnips for those starchy potatoes you’ll cut half the carbohydrates in half and also get some additional fiber in. Prep is a breeze since the recipe uses only 4 ingredients!
Paprika Parsnip Fries
Ingredients
- 1 pound parsnips (about 4)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons paprika
- Salt and black pepper to taste
- Pesto sauce for dipping (optional)
Directions
Preheat the oven to 400 degrees F.
Wash and cut the ends off of your parsnips. Cut them into strips to make fries. Place them on a lined baking sheet and drizzle the oil over them. Season with the paprika, salt and pepper and toss to combine.
Bake for 20-25 minutes, until soft on the inside and slightly crispy on the outside.
Serve with pesto or your favorite dipping sauce.
Nutrition Information
Serves: 2 | Serving Size: 1 cup
Per serving: Calories: 237; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 314mg; Carbohydrate: 42g; Dietary Fiber: 12g; Sugar: 11g; Protein: 3g
Nutrition Bonus: Potassium: 908mg; Iron: 11%; Vitamin A: 24%; Vitamin C: 67%; Calcium: 9%
Candace Bell is the voice behind The Wheatless Kitchen. Her blog is dedicated to creating simple, gluten-free recipes. Her mission is to help those diagnosed with food allergies by promoting a wholesome, gluten-free way of life. You can also find Candace on Twitter, Facebook and Instagram.
Photo courtesy of Candace Bell. Original recipe published on The Wheatless Kitchen.
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