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A fun new take on the traditional potato version! Air fryer parsnip fries are your new favorite side dish! Made in under 20 minutes using only 5 ingredients! If you want to get more vegetables in your daily routine, then read on!
What You’ll Need:
Ingredients:
- Cooking Oil (olive, avocado, or grapeseed)
- 1 to 2 pounds of whole parsnips
- Fresh rosemary
- Ground nutmeg spice
- Grated parmesan cheese
Equipment/Tools:
- Air Fryer (or air fryer attachment) or baking sheet for the oven
- Mixing bowl
- Cutting board
- Sharp knife
- Peeler
How to Make Air Fryer Parsnip Fries:
For this air fryer parsnip fries recipe, I used the air fryer attachment for the instant pot. Please note there is also an air fryer and instant pot combo available, and if you have this, lucky you!
Prior to air fryer cooking, you will want to julienne peeled parsnips into ½-1” strips. This can be done with a sharp kitchen knife! Trim the ends of the parsnip then cut lengthwise into wide and flat pieces. Cut side down, then cut into smaller strips. The Evolving Table blog has an excellent tutorial!
Toss the strips in a mixing bowl with olive oil, rosemary, and nutmeg, and then transfer to the air fryer.
If the vegetable fries need more cooking, add an additional 2-3 minutes on the air fryer, until you reach a nice golden brown or desired level of crispiness.
Want to use the oven? Bake the fries on a parchment-lined sheet pan at 400 degrees Fahrenheit for 30-40 minutes, flipping halfway through.
Variations:
-Other delicious root vegetables can be substituted! Try crispy sweet carrots, celery root, butternut squash turnips, and yes potatoes!
-For the fresh rosemary, try other fresh herbs, such as fresh parsley, thyme, or chives
-Not a fan of nutmeg? Other warming spices can be coriander, allspice, turmeric, and cumin.
-To make this dish vegan, the parmesan topping can easily be substituted with a vegan dairy-free cheese.
-Other topping ideas: toasted nuts, lemon juice, fresh herbs, and garlic salt
-Don’t have an air fryer? This can also be created in the oven with cooking time adjustments. Please see below the notes on the recipe card.
How to Store and Reheat:
These vegetable fries can be stored for up to three days in the refrigerator. Store in an airtight container. To reheat the fries, warm in the oven at 400 degrees Fahrenheit until crispy.
Air Fryer Parsnip Fries
Air fryer parsnip fries are your new favorite side dish! Made in under 20 minutes using only 5 ingredients!
- Prep Time: 10
- Cook Time: 13
- Total Time: 23 minutes
- Yield: 8 1x
Ingredients
2 pounds whole parsnips, peeled and cut into ½" strips*
3 tablespoons olive oil
1-2 tablespoons fresh rosemary, chopped (about two sprigs)
2 teaspoons ground nutmeg
¼ cup grated or shredded parmesan cheese
Instructions
In a large mixing bowl, toss the parsnip strips in the olive oil, fresh rosemary, and nutmeg. Once evenly coated, transfer to the air fryer basket. Place the basket in the instant pot (if using the air fryer attachment) or air fryer. For the air fryer attachment, use half the amount and make this in two batches. This allows for more even crispness and less crowding.
Place the air fryer lid securely on top and set it at 400 degrees in air fryer mode. Cook for 10-13 minutes, or until golden brown. Add an additional 2-3 minutes until the desired browning is achieved.
Carefully remove the basket (it will be hot). Transfer to a serving dish and top with the parmesan cheese. Add additional fresh rosemary if desired.
Notes
* julienned strips can be achieved by cutting wide and flat sections of the parsnip and then cutting into ½-1" strips on the cut side down.
- For the oven, place the parsnip strips that are coated in the olive oil mixture on a parchment-lined baking sheet. Bake at 400 degrees for 30-40 minutes or until golden brown flipping halfway through cooking time.
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