I know I know, it’s been forever! I apologize for the lack of posts and new recipes. I have no excuse other than I have been uninspired. I don’t know if it was the dreary winter weather, or the fact everything I have been eating is pretty boring and “un-postable”, but I literally could not think of anything interesting to share with you all…until yesterday.
After my morning workout in the Union Square area (side note: check out Y7 yoga… its amazing!) I stumbled upon my one of my favorite New York City gems; the Union Square Farmers Market!
With the beautiful weather finally upon us, the farmers market is packed with gorgeous veggies, fruits, breads, flowers and just about anything else delicious and fresh you can think of! I walked straight to my favorite stand and bought some fresh spinach, rainbow chard, and parsnips.
When I got home, I had a real craving for fries. I will admit, french fries are a SERIOUS weakness of mine. I rarely order them when I’m out, but if someone else at my table has them, all bets are off. There is absolutely no way I can resist stealing 1…(or 20) of them off another plate. So, what is a girl to do when she wants fries, but doesn’t want all of the oil and fat that goes along with them? Grab a parsnip, cut it into fry shapes, season, bake and EAT.
These are not only the EASIEST to make, but they have an incredible texture. They really mimic a traditional french fry! The outside is crunchy, and the inside is perfectly soft. I have to say, in my humble opinion, that parsnips are the best veggie substitute for a french fry!
So, as I was waiting for my “fries” to bake I realized that I had no ketchup. I could not POSSIBLY enjoy my parsnip fries properly without a delicious condiment to dip them in. I quickly whipped up a SUGAR FREE and SIMPLE ketchup and the day was saved!
- 1 large parsnip (peeled and cut into french fry shapes)
- cooking spray (or 1 tsp olive oil)
- 1½ tsp sea salt
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 (6oz) can tomato paste
- 2 TBS apple cider vinegar
- ⅓ cup water
- ¼ tsp cinnamon
- ¼ tsp salt
- Preheat oven to 450 degrees
- spread parsnip slices evenly across a baking sheet
- spray cooking spray over the top of the parsnips giving it a light coat (SEE NOTE)
- sprinkle spices over parsnips
- bake for 40-45 minutes (or until crispy)
- Allow to cool for about 5 minutes
- mix all ingredients together completely
Hope you’re enjoying the beautiful weather!!!!