30 Minutes or Less, Lunch, Recipes, Vegetarian

Loaded Parsnip Fries

Happy Friday everyone, thought I would pop up a recipe that is not only quick for the weekend, but super tasty too. If you are anything like me, loaded cheesy fries are an absolute must of a side dish. Along with lobster mac & cheese. But we are just sticking with the fries today, I’ve swapped out normal potato for some parsnips. Now please stick with me, it’s a great way to get some veg and I totally thinks parsnips are a little underrated. You can totally use them in more ways than on a Sunday roast. They are inexpensive, loaded with flavour and a heap of vitamins and iron.

Ok, so I’ve cut out the carbs, but loaded fries are supposed to be an indulgence right? Don’t you worry, my magic cheese sauce will have you wanting to lick the plate. In fact, I’d go as far to say that you will LOVE this cheese sauce. Add in a rainbow salsa and well, you’ve got something to impress at the dinner table. Who needs restaurant sides when you can make epic ones at home, now only if you had a burger to go with them….stay tuned.

Loaded Parsnip Fries | The Mother Cooker

Ingredients

Serves 2, prep time 5 mins, cook time 15 mins

  • 6-7 parsnips depending on size
  • 2 tblsp of olive oil
  • Pinch of sea salt
  • Pinch of ground black pepper
  • 1 tsp of cayenne pepper
  • 1/4 tsp of light brown sugar
  • 50g of Mexican cheese
  • 100g of Italian marscapone cheese
  • 1 large fresh jalapeno chilli
  • 7 cherry tomatoes
  • 2 spring onions
  • Bunch of coriander
  • 1/3 of a whole red cabbage (you can pick up pre-shredded red cabbage in bags)
  • Juice of half a lime

Directions

  1. Cut the tops off your parsnips, then cut them in half, lay the flat side down and cut the half in to four. You can cut them again if you wish, but be careful not to go to thin as they will simply burn in the oven.
  2. Once all your parsnips are cut, put them in a large bowl and add olive oil, salt, pepper, cayenne pepper and sugar. Coat thoroughly.
  3. Disperse on to two baking trays, making sure the parsnips don’t over lap.
  4. Cook for 15 minutes on 200c with a fan assisted oven/gas mark 6 or 220c without a fan.
  5. Shake trays half way through allotted time.
  6. Whilst your fries are cooking, make the salsa, by cutting your tomatoes in to quarters, finely chopping the whole of the spring onions, finely chop red cabbage, roughly chop coriander and pop in a bowl, squeeze in half a lime and mix. (set aside)
  7. For your cheese sauce, grate the 50g of Mexican cheese in to a pan and add the marscapone. On a low heat, melt until combined (about 4 minutes). Once cooked, finely chop your jalapeno chilli, remove seeds and add to cheese sauce, stir in.
  8. Remove fries from oven, test one to see if soft enough for your liking.
  9. Pop in a bowl or plate, pour over cheese (or keep it in a little tub like me) and top with salsa.
  10. Serve hot and eat immediately to stop fries going soggy.

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