- 3 pounds parsnips (about 3-4 large)
- 3 tablespoons Fatworks Grass Fed Lamb Tallow
- 4 garlic cloves, smashed and peeled
- 2 teaspoons dried rosemary
- Flake salt, for serving
Prep time: 15 minutes
Cook time: 40 minutes
Buffalo Tallow, Lamb Tallow, Pure Tallow
Gluten Free, Paleo Friendly
Preheat the oven to 425F. Add the Lamb Tallow to a large sheet pan and place it in the oven while the oven is preheating.
While the oven is preheating, peel and slice the parsnips into french fry shapes.
Once the oven has preheated, add the smashed garlic to the hot pan. Cook for 5 minutes and remove the garlic.
Add the parsnips and rosemary to the hot oil and toss the fries to coat. Cook for 35-40 minutes, removing the pan halfway to flip the fries.
Toss the fries on parchment to soak up excess oil and garnish with flake salt. They are best enjoyed immediately.