Baked parsnip fries with curry-peanut dipping sauce

Hello everyone! 

Many important things to discuss today. For one, Beyonce and Jay-Z have decided to go vegan, or “plant-based” as they like to refer to it, for 22 days. Can they get any cooler? AND word on the street is that Jay himself will be blogging about the experience. The commonalities I share with this power duo just increased by, like, 10-fold. Perhaps they’ll find my blog and request a guest appearance on the site? If only! Sigh… 

Second, before I reveal tonight’s tasty dish, I’d love if some of you checked out this amazing project on Kickstarter and considered donating, even if it’s just a dollar or two! At the time of this post, “How Does it Grow?” is so close to reaching their goal of $25,000 (literally $20 away). It seems like it will be an amazing food education series and one that will certainly serve to help others understand where our food comes from, all the way from the roots up! So, if you’d like, check it out here: 

Now on to tonight’s vegan recipe–parsnip fries! This is my first experimentation with parsnips (carrot’s long lost cousin) and I’m tickled pink (or should I say pale yellow?) with the outcome. Check it out! 

Baked Parsnip Fries with Curry-Peanut Dipping Sauce
My apologies, sweet potato fries, but you’ve been replaced. The fries and sauce serve about 2 people (mainly because I only had 1 super large parsnip to experiment with), so double or triple the recipe if you are interested in serving this to a larger group. 

For the fries–
1 large parsnip (or 2 medium sized ones– mine was MEGA)
1-2 tablespoons melted coconut oil
1/4-1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper

For the sauce–
1 teaspoon sesame oil
1 clove garlic, minced
1 tablespoon peanut butter
1 1/2 teaspoons brown sugar
1/4 cup plus 1 tablespoon coconut milk
1/2 teaspoon mild curry
1/4 teaspoon sea salt
Tiny squeeze of fresh lemon or lime juice

Preheat oven to 425 degrees Fahrenheit. In a small bowl, combine the melted coconut oil, garlic powder, sea salt, and pepper and set aside. Thoroughly scrub your parsnips, cut off the top and tip, and then slice into thin, shoestring-like, fries. 

Place a handful of parsnip fries at a time in the bowl with the oil mixture and mix around until they are coated. Transfer them to a baking sheet and repeat until all of the fries are coated and ready for the oven. Bake for about 25 to 30 minutes, or until the fries are golden brown and crispy. 

(Even though my oven is filthy, I like this pic!)

While the fries are baking, whip up the sauce. In a small skillet, heat the sesame oil and garlic over medium heat for 2-3 minutes. Next, add in the peanut butter and brown sugar and stir until consistency is smooth. Pour in the coconut milk and continue to stir while adding the curry and salt. Finish with a squeeze of fresh lemon or lime juice. Remove from heat and transfer to a small serving dish. 

Serve fries and sauce while hot and enjoy! 

This just in: my omnivore, younger brother just tried the fries and dipping sauce and gave them his thumbs up! Victory…

Until next time,