Aren't these fries the cutest? They're curly and crunchy and dusted with spices and [BONUS!] they're baked instead of fried.
We're only 8 days into the year and I've already busted out the spiralizer. Can I get a round of applause, please? Every time I use my spiralizer I remember just how much fun it is. It's great for making "pasta" healthier, yes, but clearly it's also really for making curly fries.
It may not be my most frequently used kitchen tool, but it is one of my favorites. The possibilities are endless and it's so inexpensive! Trust me, you need one. PS – it's also super easy to clean.
Enough about my spiralizer. Let's talk about parsnips and these fries.
If you've never tried them before, you might be wondering what parsnips taste like. To put it simply, if a carrot and a potato had a baby and that baby grew up and had a baby with ginger, that baby would be a parsnip.
To tone down some of their earthiness and bring out their softer side, I seasoned them with a blend of Indian-style spices to create a warm, balanced flavor with just a hint of heat.
The result is a pile of golden brown curly fries that go crispity-crunch when you grab a handful and don't leave you with that ugh-I-just-ate-fried-food feeling. McDonalds ain't got nothing on these.Print