News And Notes
Feb 5

Krystal Keith in the Kitchen: Baked Parsnip Fries

Krystal Keith in the Kitchen: How to Make Baked Parsnip Fries

Krystal Keith photo courtesy of Show Dog-Universal.

“I fell in love with parsnips not long ago. They were pureed, like mashed potatoes but were slightly sweet with such a rich and creamy texture. They reminded me of a sweet potato, but milder and more delicious. I know…lots of ‘buts’… BUT it’s such a unique flavor that it’s hard to describe without a few contrasts.

“I love sweet potato fries so I thought I would throw caution to the wind and give parsnip fries a shot. Today, I fell in love with them all over again. These baked parsnip fries are so yummy and guilt-free that I may have eaten two servings by myself (ok three but who’s counting?) Again, they’re reminiscent of a sweet potato fry but in a different way. The seasoning salt serves to balance out to the sweetness of the parsnip by providing a salty, spicy component and the two come together perfectly to create the perfect snack. These little babies are addictive!”

Krystal Keith in the Kitchen: How To Make Baked Parsnip Fries

Photo courtesy of Krystal Keith.

3 parsnips
1 1/2 Tbsp olive oil
2 1/2 tsp Seasoning Salt (recipe below)

Seasoning Salt Blend:
1 tsp granulated garlic
1 tsp onion salt
1 tsp paprika
1/4 tsp pepper
1/4 tsp turmeric
1/8 tsp cayenne

Preheat oven to 425 degrees. Peel the parsnips, as you would a carrot. Cut the parsnips into sticks (like french fries) and place in a bowl with the olive oil. Toss the parsnip sticks to coat them lightly with the oil. Sprinkle with 2 1/2 tsp of the seasoning salt blend and toss again to distribute that evenly. Line a baking sheet with foil and lightly coat with cooking spray. Spread the parsnip fries in one layer and place in oven. Roast for 15 minutes, give the pan a shake to flip the fries and then continue roasting for an additional 10-15 minutes. You will have a little of the seasoning salt blend left over; feel free to sprinkle a little more on the fries after you remove them from the oven, if desired. Serves 2-4.

About Krystal Keith:
You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” She’s also super talented in the kitchen! Krystal has been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. Every week she shares her favorites exclusively with Great American Country.



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