I absolutely love parsnips and had a bunch in the fridge that I normally would have added to my assorted roasted vegetables but was trying to think of something new to do with them.  I am pleased to report that this experiment is well worth repeating.  Who knew parsnips would work so perfectly as fries?  They even look just like them too.  These tasted deliciously indulgent and I already know how to use up my left over curry sauce.  I’ll share that next.

Baked Parsnip Fries

Ingredients:

Parsnips, peeled and cut into evenly sized strips (4-5 parsnips for 2 people)
A few tablespoons of olive oil
A few pinches of Sea salt

Preheat oven to 425F.  Place parsnips on one layer on a baking sheet, drizzle with the olive oil and sprinkle with sea salt making sure they are evenly coated and not crowded together so they’ll brown nicely.  Roast for 15-20 minutes or until nicely golden checking half way thru – stir with a baking spoon to allow other sides to brown.

Curry Dipping Sauce

Ingredients:

1/2 Cup plain Greek yogurt
1 tsp olive oil
1/2 tsp onion powder
1/4 tsp curry powder
1/4 tsp garlic powder
1/8 tsp turmeric
pinch of sea salt
pinch of cayenne (optional if you like a little heat)

Mix all ingredients together in a bowl.  I recommend making an hour or more ahead of time so the flavors have more time to blend together.

Enjoy!

Gxo