Parsnip "Fries"
Swap parsnips for potatoes in this oven-baked fries recipe and get 5 grams more fiber per serving. Dress these healthy fries up with a side of spicy or garlicky aioli: just mix mayo with Sriracha or roasted garlic (or both!).
Source: EatingWell Magazine, January/February 2017
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tips: For the best texture, pick firm, small to medium parsnips; trim and peel before cooking. Large parsnips have a fibrous, woody core. Trim, peel and quarter them lengthwise, then cut out the core before cooking.
Nutrition Facts
Serving Size: 3/4 cup each
Per Serving:
174 calories; protein 2g 4% DV; carbohydrates 27.2g 9% DV; exchange other carbs 2; dietary fiber 7.7g 31% DV; sugars 7.1g; fat 7.4g 11% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 432IU 9% DV; vitamin c 24.7mg 41% DV; folate 98.5mcg 25% DV; calcium 62.6mg 6% DV; iron 1.2mg 7% DV; magnesium 45.2mg 16% DV; potassium 573mg 16% DV; sodium 306.2mg 12% DV.
Exchanges:
1 1/2 starch, 1 1/2 fat