alive logo

Moroccan-Spiced Parsnip Fries with Creamy Lemon Dip


    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




    SEE MORE »
    Freeze-Ahead Breakfast Wraps with Sweet Potato, Red Pepper, and Spinach
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.