PAPRIKA PARSNIP FRIES
Tuesday 02.04.14 
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.
Reader Comments (22)
Looks like the real deal... can't wait to try! xx
Such an interesting combination of flavors I love - can't wait to try these!
I think I just died. So good, Sarah. xo
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
so adding this to my list of things to make. looooooove parsnips. yum yum yum.
it is so nice to make potatoes in new ways!!!
i'll try the recipie
Irene
www.thedailylace.com
https://www.facebook.com/thedailylace
oh my gosh i am DROOLING.
definitely pinning to try sometime.
Molly {Dreams in HD}
http://www.dreamsinhd.blogspot.com
Looks amazing!