Gluten-Free Grill Kitchen Side Dish Snack Vegetable Vegetarian

Parsnip Fries

By Joellen Bulgrin

During Chris Capell’s showdown on Kimberly’s Simply Southern, both teams were challenged to make a side dish out of parsnips! Joellen Bulgrin rose to the challenge with her Pineapple Head Parsnip Fries, a delicious take on everyone’s favorite side dish! Click here to check out the video!

Ingredients

Print Recipe

1 1/2 Tbsp unsalted butter
1 Tbsp brown sugar
1/4 tsp salt
1/4 cup water
1 pound parsnips
1 Tbsp Dizzy Pig Pineapple Head seasoning
1/2 tsp fresh lemon juice, or to taste

Directions

Set up your outdoor cooker for direct grilling over moderate heat (about 350°F), or preheat your oven to 375°F. I use a perforated grid on the grill for this recipe, as added insurance not to lose any pieces to the fire.
Peel and slice parsnips on the bias, omitting any woody core.
In a heavy skillet combine butter, brown sugar, salt, and water and simmer, stirring, until butter is melted and the sugar is dissolved. Add parsnips and stir to coat.
Transfer parsnips with a slotted spoon to your grill or a sheet tray for the oven.
Sprinkle Pineapple Head seasoning onto the parsnips.
Cook parsnips over moderate heat, stirring occasionally until tender (approx 30-40 minutes).
Stir in lemon juice and salt and pepper to taste.