I LOVE truffle fries. They are amazing and delicious, but unfortunately not the healthiest thing to be eating mounds of. So when I had some parsnips and a huge daikon radish I thought I may as well try to make a healthier version of one of my favorite foods! I’ve heard of parsnip fries before, but not really radish fries, so I had no idea what they would taste like. To my surprise, they were pretty good! Mainly because anything covered in truffle oil and Parmesan cheese is magical. I also got some potatoes in my CSA bag this week, so I might just treat myself to truffle fries again tomorrow…you know, because I had the “healthy” version tonight so it cancels itself out. Right?

Ingredients:
1 large parsnip, peeled and cut into fries
1 large daikon radish. peeled and cut into fries
2 tablespoons fresh parsley, chopped
1/4 cup freshly grated Parmesan cheese
Salt and pepper, to taste
Truffle oil
Olive oil

Preheat oven to 400 degrees. Cut the parsnip and radish into the shape of fries. Make sure they aren’t too thin, otherwise they’ll burn. Toss in olive oil with some salt and pepper, then spread on a baking sheet lined with aluminum foil. Cook for 15-20 minutes, then flip and cook for another 10-15 minutes. You want them to be browned, but not burned. Once the fries are cooked, toss them with truffle oil, parmesan cheese, and chopped parsley.