White Roasted Veggie Mix

Estee Kafra Recipe By
  • Cook & Prep: 35 m
  • Serving: 4
  • No Allergens

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.

Ingredients (7)

Main ingredients

Start Cooking

Prepare the "Fries"

  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

  2. Peel and cut the vegetables into the desired shapes.

  3. 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.

  4. Place on a lined baking sheet (try not to overlap).

  5. 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.

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