Miso-coated Parsnip Oven Fries
Combining sweet, earthy, roasted parsnips with the salty/savory punch of miso, these just might make you forget all about regular potato fries.This recipe is gluten-free, dairy-free, nightshade-free, and vegan.
Servings: 2 servings
Ingredients
- 2 Tbs coconut oil melted
- 1 lb parsnips
- 1 Tbs white miso
- 1 Tbs warm water
Instructions
- Preheat oven to 400°F.
- Scrub and peel parsnips, and cut into batons. Cut them a little thicker than standard French fries - if they are too thin, they will start to burn before they thickest parts are fully cooked.
- Combine water with miso, and stir to form a thick paste (Be sure to use warm water. Cold water will cause the coconut oil to congeal when you combine things later).
- In a large bowl, toss parsnips with melted coconut oil. Pour in miso and toss until parsnips are well coated. Spread in a single layer on a foil-lined baking sheet (Don't crowd them, otherwise they will steam instead of roasting and caramelizing).
- Roast in oven for 35-40 minutes, turning parsnips over halfway through.
Notes
• Pure miso is different from the small cartons of prepared miso paste (aka. "instant miso") found in the Asian section of most grocery stores. It is typically sold in tubs or bags and must be kept refrigerated. Look for it at Asian markets or specialty grocery stores. If you can't find it, substitute 2 Tbs of prepared miso paste and omit the water.
• We highly recommend sticking with coconut oil in this recipe. It adds a layer of depth to the flavor that is integral to making these so addictive. Other oils will still work, but we don't feel the end result is anywhere near as good.
• If you want to increase the quantity (and you probably will, if you need to share), we recommend roasting them in 1 lb batches. Larger quantities seem to release too much moisture in the oven, keeping the parsnips from crisping up properly.