A gluten-free blend of fresh-cut parsnips and carrots that are seasoned, par-fried and individually quick frozen.
Carrots, Parsnips, Sunflower Oil, Modified Potato Starch, Rice Flour, Potato Dextrin, Tapioca Dextrin, Salt, Diphosphate Carbonate, Sodium Carbonate.
FRY in vegetable shortening or vegetable oil at 350F for 3-4 minutes or until golden brown.
PREHEAT oven to 425F. Lightly brush a metal sheet pan with olive oil. SPREAD veggie fries in an even layer onto pan. BAKE 18-20 minutes or until browned and heated through.