Parsnip Fries + Smokey Tahini Dip

Guest post: Rose Fenasse (BHSc Nutritional Science) Click HERE to find out more and enjoy more recipes.

Is there anything more amazing than chippies? yep, when they are purple and made from parsnips! Rose has turned one of those ‘not-so-pretty’ veggies into a rainbow masterpiece!

Oddly parsnips were originally thought of a veggie that can relieve tooth pain – while they may not help tooth pain, they are rich in Vitamin C and a delicious source of fibre. They are also sweet which make for a nice afternoon snack.

This recipe is Gluten free, Grain free, Dairy free, Vegan, high fibre

I N G R E D I E N T S 

5 large parsnips (white or purple)
3 – 4 garlic cloves
Extra Virgin Olive Oil
Pinch of Fresh Thyme
Pinch of Rosemary
1 small purple onion, roughly cut
salt to season

SMOKEY TAHINI DIP
2 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon smoked paprika powder
pinch of sea salt
pinch of chopped parsley

M E T H O D 

  1. Preheat oven to 180 degrees, and prepare a flat oven tray lined with baking paper.
  2. Wash and pat-dry the parsnips, cut into thick matchstick shapes the size similar to wedges.
  3. Place onto baking paper and toss through with olive oil, sprinkle with salt, fresh herbs (break up with fingers or cut), crushed garlic and onion.
  4. Put into oven for 15-20 minutes or until golden brown, remove from the oven and serve hot with smokey tahini sauce.

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