This article was written the week after Sukkot, so when it came to choosing the recipes I wanted to share, the first thing on my mind was losing those extra Yom Tov pounds. Here’s a great snack that is delicious and guilt-free. The parsnip fries were a real hit with the kids. They didn’t love the turnip, but I did! Celery root is a longtime favorite for its mellow flavor and great versatility. Serve with ketchup and this can easily pass as french fries.
White Roasted Veggie Mix
Recipe By Estee Kafra
- Cook & Prep: 35 m
- Serving: 4
-
No Allergens
Ingredients (7)
Main ingredients
Start Cooking
Prepare the "Fries"
-
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
-
Peel and cut the vegetables into the desired shapes.
-
Place in a bowl and toss with enough oil to just coat lightly. Sprinkle with the salt, pepper, and basil and toss again to coat.
-
Place on a lined baking sheet (try not to overlap).
-
Roast for about 25 minutes or until edges are just beginning to turn brown. Serve warm or at room temperature.
Note:
These are easy to rewarm.
