Moroccan-Spiced Parsnip Fries with Creamy Lemon Dip
Parsnips are much like a cinnamon-infused, blonde carrot, marrying well with the heady aroma of Moroccan spices. The lemony dip acts as a welcome contrast to their perfumed richness.
Creamy Lemon Dip
7 oz (200 g) firm tofu, crumbled
1/4 cup (60 mL) water
Zest of 1 lemon
3 Tbsp (45 mL) lemon juice
1 Tbsp (15 mL) nutritional yeast
1/2 tsp (2 mL) sea salt
1/4 tsp (1 mL) garlic powder or 1/2 garlic clove, minced
Moroccan-Spiced Parsnip Fries
3 lb (1.5 kg) parsnips, peeled and cut into 2 1/2 x 1/2 in (6.5 x 1.25 cm) strips
3 Tbsp (45 mL) grapeseed oil
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) chili flakes, or more to taste
1/4 tsp (1 mL) dried ground ginger
1/4 tsp (1 mL) ground pepper
To prepare Creamy Lemon Dip, add all ingredients to blender or food processor. Purée until smooth and creamy. Thin with additional water if desired, 1 Tbsp (15 mL) at a time, to achieve thinner dip. Transfer to serving bowl, cover, and refrigerate for at least 30 minutes, or up to 2 days.
To prepare Moroccan Spiced Parsnip Fries, preheat oven to 450 F (230 C). On large rimmed baking sheet, toss parsnips with remaining ingredients until evenly coated. Spread in a single layer. Roast for 10 minutes. Stir with flat spatula. Roast for additional 10 to 15 minutes, until tender and crisp, keeping an eye out for burning. Serve immediately with Creamy Lemon Dip.
Serves 6.
Each serving contains: 264 calories; 8 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 45 g total carbohydrates (11 g sugars, 8 g fibre); 415 mg sodium
source: "Roots to Relish", alive #385, November 2014
Moroccan-Spiced Parsnip Fries with Creamy Lemon Dip
Directions
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
READ THIS NEXT
SEE MORE »
Coconut Mango Panna Cotta
Inspired by its creamy Italian cousin, this vegetarian take on panna cotta swaps out the cream and gelatin for coconut milk and agar agar. Odourless and tasteless, agar-agar is a plant-based thickener derived from seaweed. It’s also a wonderful source of iron, fibre, and magnesium. If you plan on transporting these desserts, pour panna cotta into small jam jars. Once set, screw lids on top and place garnish in separate container. Once you reach your destination, simply garnish and serve.
Carrot, Radish, and Beet Salad with Apricot Vinaigrette
This happy jumble of vegetables is not only beautiful to look at but also scrumptious. Try to use a rainbow of different colours for the most striking salad presentation. Feel free to replace the dried apricots in the dressing with another dried fruit you may have on hand. Dried cranberries, dried cherries, or golden raisins are all delicious alternatives.
Forbidden Rice Salad with Curry Tofu
In ancient China, black rice was called “forbidden rice” because only nobles were allowed to eat it. Luckily, today we mere mortals can harness its salad-perfect, slightly sweet, and nutty taste. Bright and fresh, this salad isn’t only flavourful with a winning mix of textures; it’s packed with nutrients, too. Mango tango If possible, use Ataulfo mango for this salad. Its honeylike flavour and custardy texture can’t be beaten. You’re looking for a bit of softness when pressed to indicate ripeness.
Quinoa Taco Salad
Your #mealprepgoals just got easier to nail. Quinoa, black beans, and tempeh provide a triple threat of plant-based protein in this large taco-style salad that holds up remarkably well. The quinoa will absorb the vibrant, flavourful dressing and still be perfectly tender by the time your next meal rolls around. You can toss on some cubed avocado, queso fresco, and/or broken baked tortilla chips for crunch just before serving. Raise a toast To add a deeper flavour to quinoa, consider toasting the grains before boiling in water. Simply heat a couple teaspoons of oil in heavy-bottomed saucepan, add dry quinoa, and heat, stirring often, until the grains are a couple shades darker and emit a nutty, toasted smell; then add your water. Plant-based redo For a plant-based option, you can top salad with slices of grilled tempeh or navy beans instead of chicken. To infuse dressing with savoury, cheesy flavour, minus the dairy, you could use nutritional yeast.