This recipe makes good use of nutrient-dense parsnips, rutabagas and other autumn root vegetables that you know are good for you but aren’t quite sure what to do with. It’s adapted from a recipe in my favorite cookbook, Clean Food: A Seasonal Guide to Eating Close to the Source, and produces crispy, salty, healthy fries.
For fries, use whatever combination of rutabagas, carrots, sweet potatoes, parsnips and turnips you like. I used: 1 sweet potato, two parsnips and 1 rutabaga. The Clean Food recipe uses 1 rutabaga, 4 parsnips and 4 carrots. If you’re using much more than this, up your coating ingredients, too.
1 rutabaga, peeled
1 sweet potato, peeled
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1/4 cup yellow cornmeal
1 teaspoon coarse sea salt
1 teaspoon dill
1 teaspoon nutmeg
Set oven to broil.
Cut vegetables into sticks. Steam or boil until just a little bit tender.
Remove veggies from heat, water. Toss and coat veggie sticks with oil, apple cider vinegar, cornmeal, salt, dill and nutmeg. Spread on aluminum foiled or lightly-oiled cookie sheet in a single layer.
Broil 3-5 minutes. Remove fries from oven, flip, and broil another 3-5 minutes until veggies are lightly browned and crisped.