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)
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 roasting pan
Large plate or serving platter
- Preheat oven to 375 degrees
- Peel and slice parsnips into fries
- In a large bowl, mix parsnips coconut oil, and paprika so fries are evenly coated
- Place fries evenly in a single layer in large roasting pan (use a silpat if you have one!)
- Roast fries for 25 minutes, toss and turn oven up to 500 degrees
- 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.
- 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.
- 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.
Note: Recipe will give you ample leftover cashew cream sauce. If you don’t want extra sauce, halve the cream sauce recipe