parsnip fries

One of Jo’s personal favorites, parsnip fries are so fun to eat, they’re a must when you’re on the Conscious Cleanse. Once you master this recipe, feel free to switch it up with the almighty sweet potato or humble carrot. To ensure a crispy fry, be sure to let them breathe, keeping plenty of space between each fry.

Yield 4 servings
Prep Time 20 minutes
Cook Time 30–40 minutes
CLEANSE

2½ lb parsnips (about 6 large parsnips)

2 tbsp olive oil

Himalayan pink salt and freshly ground black pepper, to taste

2 tbsp chopped fresh Italian (flat-leaf) parsley, to garnish

½ tsp paprika (optional)

1   Preheat the oven to 425°F. Line two baking sheets with parchment paper. Trim and peel the parsnips, and cut them into ½-inch thick “fries.”

2   In a large bowl, toss the parsnips with oil to coat. Arrange the parsnips on the prepared baking sheets in a single layer, evenly spaced. Bake for 30 to 40 minutes (depending on how crispy you like your fries), flipping the parsnips and rotating the trays halfway through cooking.

3   Remove from the oven and sprinkle with salt and pepper. Garnish with parsley and paprika, if using.