Herbed Turkey Breast with Rosemary Parsnip Fries

Nobody— nobody!— can resist a good fry. They should be crunchy on the outside, somewhat chewy on the inside, and bursting with a slightly salty flavor. But, as we all know, potatoes deep fried in unhealthy fat are a clean eater’s nightmare! Instead, try these delicious parsnip fries! Parsnips are a root vegetable with an almost peppery taste, and they serve as the perfect potato substitute in any fry recipe! Plus, lightly coating these in healthy extra virgin olive oil and oven baking as opposed to deep frying help make these the perfect clean eating alternative. Serve your crispy, crunchy, golden brown rosemary parsnip fries with a beautifully pan seared herbed turkey breast to make the perfect healthy— yet elegant— dinner!


Herbed Turkey Breast (serves 4)

1 lb turkey breast

2 teaspoons dry mustard

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh sage, chopped

1 tablespoon fresh thyme, chopped

2 teaspoons sea salt

1 teaspoon black pepper

8 ounces mushrooms, sliced

2 shallots, sliced

2 cups chicken broth

In a bowl, mix dry mustard, rosemary, sage, rhyme, sea salt, and black pepper. When mixed thoroughly, pat the mixture on both sides of each turkey breast. In a lightly oiled pan over high heat, sear the turkey breast on both sides for 2-3 minutes to retain the juices. Once seared, reduce the heat to low-medium, pour the chicken broth around the turkey breasts, and place the mushrooms and shallots in the surrounding broth to simmer. Slow cook the turkey breasts for another 10-15 minutes or so (depending on the thickness of the turkey breasts) until the inside is no longer pink.

Rosemary Parsnip Fries (serves 4)

1 lb parsnips, peeled, cut into 2″ fries

Extra virgin olive oil

1 tablespoon fresh rosemary, chopped

1 garlic clove, minced

Sea salt to taste

Black pepper to taste

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Preheat oven to 350 degrees. Place parsnips in a bowl. Toss with just enough extra virgin olive oil to coat (I personally used an olive oil spray mister). Add in rosemary, garlic, sea salt, and black pepper. Toss to coat in the seasoning. Arrange the parsnip fries in a single layer on a baking sheet (you may need two). Bake at 350 for 30 minutes, turning after 15 minutes, until crispy golden brown.

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2 comments

  1. Nicole sutanto05 Jan 2016

    Sounds amazing. Gonna make those frys. Only had parsnips in stew. Can’t wait to try the frys. Peels on or off?? 🙂

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