Healthy + Homemade for Spring | Paprika Parsnip Fries

With spring comes a whole new batch of delectable vegetables. This yummy parsnip fries recipe is the perfect way to cook up this delicious spring veggie while shaving a few calories for leg-baring denim season!

(Recipe & photos via A House in the Hills)

Serves 2-3

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You’ll need…

For the fries:

3 Jumbo parsnips, peeled and ends cut off

2 Tablespoons coconut oil

1 Tablespoon paprika

2 Generous pinches of sea salt

Sea salt flakes and parsley to garnish

 

For the dipping sauce:

1 Cup of soaked cashews (soak for 4-5 hours or overnight)

2 Tablespoons preserved lemons (recipe below)

1/2 Cup tablespoon almond milk + more to reach desired consistency (I added 3 more tablespoons)

1/8 Teaspoon sea salt

Large bowl

Large roasting pan

Blender

Large plate or serving platter

 

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How to…

  1. Preheat oven to 375 degrees
  2. Peel and slice parsnips into fries
  3. In a large bowl, mix parsnips coconut oil, and paprika so fries are evenly coated
  4. Place fries evenly in a single layer in large roasting pan (use a silpat if you have one!)
  5. Roast fries for 25 minutes, toss and turn oven up to 500 degrees
  6. Wait for temperature to rise then cook parsnips for 5-10 minutes until crispy Note: Keep a close eye on your fries to make sure they don’t burn.
  7. While parsnips are roasting combine cashews, preserved lemons, salt, and almond milk in blender. Blend until creamy, adding more almond milk if needed to achieve a consistency you’re pleased with. Add additional salt to taste.
  8. To serve, spread fries over plate or serving platter, drizzle cashew cream sauce over top, sprinkle all with sea salt flakes and garnish with a small handful of fresh chopped curly leaf parsley.
  9. Enjoy!

Note: Recipe will give you ample leftover cashew cream sauce. If you don’t want extra sauce, halve the cream sauce recipe

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