Give me all the fries. Give me all the parsnip. Yeah that last bit might sound weird but I’m obsessed. I like them waaaaay better than sweet potato fries. And they’re way easier to get crispy and golden too.
I’ve shared a recipe for parsnip fries before, it’s one where the crunchy sweet fries are served with a fiery harissa sauce. it’s good. These are better. They’re loaded with all the toppings you could want on fries. There’s crunchy radish, fresh herbs, creamy avocado, spicy chilli and my new favourite thing; blue cheese ranch.
I usually make that ranch dressing with kefir but if you can’t find it (my local supermarket stocks one by Table of Plenty) you can just use plain yoghurt instead. The kefir is thinner than yoghurt and has a delicious tang that I LOVE in this dressing.
These fries are a great side… I actually ate them for lunch as is one day too. Because sometimes you just want something delicious and messy that you can eat with your fingers (or a fork) with mates. These fries are that.
700g parsnip, cut into 2cm wide thick cut fries.
1 Tbs olive oil
1 tsp salt
1/2 an avocado, cubed
3 Tbs finely chopped parsley
2 radishes, sliced into match sticks
1/4 cup finely sliced spring onion
2 tsps chilli flakes
1 Tbs blue cheese
1/3 cup kefir
Preheat oven to 190 degrees celsius.
Place the parsnip in a large bowl with the olive oil and salt and toss to coat. Lay in a single layer on a baking paper lined baking tray. You may need two. Roast in the oven for 45 minutes – 1 hour or until golden. Turn once during this time.
Meanwhile, make ranch dressing: place the blue cheese in a small bowl and melt over a pot of water. Once melted add the kefir and whisk until you have a smooth sauce.
To serve, layer 1/2 the fries in a bowl and sprinkle with chilli flakes, and 1/2 of each of the other ingredients and drizzle over 1/2 the ranch. Top with the remaining fries and the remaining chilli flakes and toppings. Finish with the dressing and then the parsley.