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You won’t miss the potatoes with this next recipe! Chef Jeffery Nathan stopped by Tonia’s Kitchen to talk about his take of Parsnip Fries. Chef Jeffery told Tonia they’re very easy to make, and they aren’t even fried! He takes parsnips and cuts them a 1/4 –inch thick Julienne style, and coats them with extra-virgin olive oil. He then roasts them in a 400-degree oven until some are golden brown, and others not. He tells Tonia they make a great accompaniment to any dish, and they even taste good at room temperature
