PAPRIKA PARSNIP FRIES W/ PRESERVED LEMON CASHEW CREAM SAUCE

By DeliciouslyDished

(You will find thing's you do not find here, there) Follow or friend me on Facebook for even more recipe's,etc: https://www.facebook.com/carilynn71 ♥Delish Dish♥ at Facebook Groups https://www.facebook.com/groups/Creates/ ♥Delish Dish♥ at Tumblr http://delishdishs.tumblr.com/

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

Details

Adapted from ahouseinthehills.com

Preparation

Step 1

- 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.