• Liz Talley - Urban Graze

Vegetable Fries

This is a great way to use colorful autumn veggies. Combine carrots, turnips, potatoes, parsnips, beets, whatever you have. Winter squash is also very good this way, so add them too! Most should be peeled first, though no need with carrots. It’s slightly quicker than roasting; veggies are crisp on the outside, creamy on the inside.

Preheat broiler to high.

Cut two carrots and one parsnip into 3” long sticks.

Steam until just barely firm-tender (about 2-3 minutes).

In a large bowl, toss with about 2 scant tsp. olive oil. Season with salt, pepper, and a pinch of cayenne if you’d like a little heat. You could also toss them with 1 Tbsp. cornmeal for a slight variation.

Place the sticks, single layer, on a greased foil lined rimmed baking sheet.

Broil about 3-5 minutes on each side, until they’re nicely browned all over.

Recipe created or adapted by Liz Talley, Urban Graze

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