The classic potato fry.

A delightful experience not to be trifled with.

That said, other vegetables that can successfully be transformed and consumed in fry form should be applauded and enjoyed.

As a strong advocate for the baked sweet potato fry, I am no stranger to fry alternatives.

Which is why, upon my first encounter with parsnips I went the baked fry route.

Parsnips are not, in fact, oversized albino carrots. They are their own thing with an almost cinnamony tinge of sweetness that comes out in the roasting process.

Baked Parsnip Fries

2 Parsnips
Salt & Pepper
Olive Oil
½ – ¾ Cup Grated Jarlsberg Cheese
Fresh Parsley, Minced

Preheat oven to 400°F
Prepare a pan by brushing with olive oil
Rinse the parsnips and dry them
Use a vegetable peeler to remove the rough exterior
Cut into fry-shaped segments
Dump them on the pan then toss with salt, pepper, and olive oil
Arrange evenly on the pan
Bake for 12-15 minutes
Flip
Bake for another 10-12 minutes
Grate Jarlsberg (Or cheese of choice)
Remove fries from oven, turn the oven off and arrange on plate or platter
Cover with cheese and return to the oven for another minute or two

When the cheese is melted, garnish with fresh parsley and consume

Pair with fresh local shrimp that resident bearded man husband grilled (I deheaded and peeled all those sea bugs so I did most of the work) and you are on your way to a lounging with a deliriously full stomach!