PAPRIKA PARSNIP FRIES

Since I’m abstaining from fried foods this month I thought I should probably come up with a recipe that would make me say “French fries, who?!”  Because living without the decadence of fries is just not ok with me.  So, these paprika parsnip fries were born.  Baked, not fried, and topped with a preserved lemon cashew cream sauce they’re vegan, healthy and COMPLETELY WONDERFULLY DECADENT!!!  Oh, and silly easy.  The trifecta of awesome, in my book.  French Fries who?  That’s right.  Have at it!  xx- Sarah  {more after the jump}

PAPRIKA PARSNIP FRIES W/ PRESERVED LEMON CASHEW CREAM SAUCE

Serves 2-3

INGREDIENTS:

fries:

3 jumbo parsnips, peeled and ends cut off

2 tablespoons coconut oil

1 tablespoon paprika

2 hefty pinches of sea salt

maldon salt and parsley to garnish

dipping sauce:

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

2 tablespoons  preserved lemons (recipe here)

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

1/8 teaspoon sea salt

- Preheat oven to 375 degrees.

-  Peel parsnips and slice into fries.

-  Mix parsnips, coconut oil and paprika and place in large roasting pan (use a silpat if you have one!)

-  Roast for 25 minutes, toss parsnips and turn up oven to 500 degrees.

- Wait for temperature to rise and cook for an additional 5-10 minutes until crispy. Keep a close eye to make sure they don’t burn.

-  While parsnips are roasting combine cashews, preserved lemons, salt and almond milk to 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 maldon salt and garnish with a small handful of fresh chopped curly leaf parsley.  Enjoy!

* notes:  this recipe makes enough to have leftover cashew cream sauce- because it’s SO good and why would you not want to have leftovers for future sandwiches, brown rice bowls, etc?!  But if for some crazy reason you don’t- halve the cashew cream sauce recipe for a serving more appropriate for this recipe alone.

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Reader Comments

  1. yvonne|

    YUM! i've been making an effort to eat less fried/ high-cholesterol foods myself so very excited to try. always appreciate your beautifully nourishing food ideas! x

    Reply
  2. Ashlee Spear|

    This is the first recipe/dish that's ever made me want to try parsnips!

    Reply
  3. Holly|

    I just recently tried parsnip fries for the first time in Vancouver BC a few months ago. Wow, they were delicious! They've been on my "must try recipes" list ever since!

    Reply
  4. dishing up the dirt|

    Love these parsnip fries. I made similar vegan sweet potato fries with a cashew aioli a while back. I used smoked paprika and convinced my meat eating husband that I had fried the sweet potatoes in bacon fat. He believed me!

    Reply
  5. emily {halfgalleykitchen}|

    these look divine! a total snack and still healthy. love it!

    i have been dying to make a cashew aioli to dip sweet potato fries in, and i think i may have found the perfect start! gorgeous pictures (as always!), thanks for sharing.

    Reply
  6. Sarah Linden|

    I tried this recipe last night, and I was amazed at how well the fries crisped up. The fries slightly reminded me of sweet potato fries, but the crispy, caramelized texture is much better. For the cream sauce, I used 1 1/2 lemon juice (rather than the preserved lemons), which worked well. I also added a bit of parsley and cilantro the sauce to add some freshness. I made the sauce the night before, and it still turned out beautifully the next day.

    I will be making these again, no doubt. Cheers!

    Reply
  7. Tanya K|

    These look so delicious! Any chance I can sub another nut for the cashews? My husband is allergic…

    Reply