Duck Fat Parsnip Fries

These Duck Fat Parsnip Fries might be one of the best ways I’ve ever eaten parsnips. They get beautifully golden and crisp on the outside, tender in the middle, and roasting brings out so much of their natural sweetness. If you’re a sweet potato fry person, I think you’ll love these even more because the texture is firmer and much closer to a traditional French fry.

I toss the parsnips in melted duck fat infused with rosemary and sage, then roast everything together so the herbs get crisp right alongside the fries. The duck fat gives them this rich, savory flavor that’s so good against the sweetness of the parsnips. I especially love them with my Maple Vinaigrette for dipping, which takes that whole sweet-savory-herby thing one step further.

How this Parsnip Fries recipe fits AIP, Paleo and Whole30

These parsnip fries work beautifully for AIP, Paleo and Whole30, especially because we’re leaning into a rendered animal fat — and duck fat is just plain delicious. There’s literally no compromise here. I’ve made parsnip fries this way for years without “needing to,” because duck fat is exceptional at two things: roasting vegetables until they’re beautifully brown and crisp, and taking on the subtle flavors of herbs and aromatics like rosemary, sage and garlic. We’re letting it do the job it was meant to do, and we’re coming out delicious for it. If you’re following AIP and looking for a nightshade alternative to potatoes, or you just want to swap potatoes for a more nutrient-dense root vegetable, these are a sure-fire winner.

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Start by prepping the parsnips. If you’ve not reached for parsnips in the grocery store before, they look just like carrots, just not orange. And like other root vegetables, they get sweeter when you cook them, because you’re caramelizing and developing their natural sugars. Peel them, trim any dull or dry tops and ends, then cut them into wedges or planks. They will brown and crisp easily, so I try to cut them in a way where I won’t find myself with very thin ends.

Then, warm the duck fat on the stovetop over low heat. Depending on the temperature in your kitchen, your duck fat might be solid in the jar, fully melted or getting there. There’s no wrong answer. Duck fat has a relatively low melting point, but a high enough smoke point to handle roasting.

While the duck fat warms, add the smashed garlic cloves, rosemary and sage. Keep the heat low and continue to let it sit for around 10 minutes. The garlic will start to brown and the flavors of the garlic and herbs will infuse into the fat. It’s expected for the garlic and herbs to sizzle slightly, but if they begin to scorch, remove the pan from the heat.

Toss the parsnip wedges in the fat. They won’t begin to cook at this stage, but adding them right to the pan is a quick way to get them all evenly coated. If you’ve never tried duck fat, think of the flavor of really good chicken drippings. It’s a rich poultry fat with that same savory, unctuous quality, just a little more luxurious.

Transfer all of the parsnips to a high-sided baking sheet or shallow roasting pan and arrange them in a single layer. Scatter the garlic and the herbs alongside, and pour any remaining duck fat onto the pan. This is going to prevent the parsnips from sticking – which they’re inclined to do since they have high natural sugar content. Season them generously with salt and roast them in the oven at 425° for around 20 minutes, or until they’re tender enough to pierce fully with a fork and they’re golden and caramelized. I tend to leave them undisturbed without turning them to get one really well-browned side on each wedge.

Serve the parsnip fries with the crispy herbs scattered over the top and even more flakey sea salt. Every bite has a lovely flavor of herbs, roasted garlic and, of course, sweet and earthy parsnips. And since every fry is made better by something delicious to dip them in, give my Maple Vinaigrette with Fresh Thyme a try for a perfect pairing.

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Duck Fat Parsnip Fries

5 from 1 vote

These Duck Fat Parsnip Fries are infused with garlic, rosemary and sage, then roasted until golden and crisp outside and tender inside. AIP, Paleo, Whole30 and nightshade-free.

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Total Time:50 minutes mins

Servings: 4 servings

Author: Christina Marche

Ingredients

• 2 lb parsnips
• ¾ cup unflavored duck fat
• 5 garlic cloves, smashed
• 6 sage leaves
• 1 large sprig rosemary
• ½ tsp kosher salt
• Sea salt flakes, for garnish
• Maple Vinaigrette, optional, for dipping

Instructions

• Heat the oven to 425°.
• Peel the parsnips and trim the tops and ends. Cut lengthwise into planks about ½-inch thick.
• Melt the duck fat in a large skillet over low heat.
• Add the garlic, sage and rosemary and warm gently for about 10 minutes to infuse the fat. The aromatics can gently sizzle, but reduce the heat or remove the skillet from the heat if they begin to brown or scorch.
• Remove from the heat and add the parsnips, tossing well to coat in the duck fat.
• Transfer the parsnips, garlic, herbs and remaining fat to a shallow roasting pan or high-rimmed sheet pan. Spread the parsnips in a single layer and season evenly with one half-teaspoon kosher salt.
• Roast for 25 to 30 minutes, or until the parsnips are tender and golden.
• Arrange the parsnips on a serving platter with the roasted garlic and any crisp herbs. Finish with sea salt flakes and serve with Maple Vinaigrette for dipping, if desired.

Course: Side Dish

Cuisine: AIP, AIP Modified, Paleo, Whole30