This time of year I’m all about the root vegetables. Boiled, mashed, roasted or blitzed into a soup, there’s just something so comforting about big chucks of these earthy veg when the cold weather sets in. Unfortunately my fussy eater doesn’t agree with me on this one and I spend most of the winter coaxing her to try morsels of these vegetables.
This year however I have a new trick up my sleeve. I discovered with these Butternut Squash Fries that if I cut and cook vegetables to look like fries then I am guaranteed that she will at least try them. So I thought I would give it a go with some Carrot & Parsnip Fries aswell.
I am so pleased to say that these went down really well. She realised pretty quickly that they weren’t standard fries but she was happy to eat a few with minimal complaint! I really enjoyed them too as they were a nice change to standard boiled carrots and parsnips.
I served them with creme fraiche as a side dish but ketchup, mayo or even garlic aioli would work just as well. I used one teaspoon of paprika but you could add a little more if you prefer more of a kick.
- 2 medium carrots
- 2 medium parsnips
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- Preheat the oven to 220c.
- Peel and cut the carrots and parsnips into fries. Mix the olive oil, paprika and garlic powder together in a bowl. Add the fries and mix well. Transfer to a baking tray and bake in the oven for between 15-20 mins (depending on the thickness of your fries), turning a couple of times.