Healthy veggie fries with a curry kick.
Here’s a recipe with a combination of flavors that just makes so much sense. You’ve got the deep earthy flavors of cumin and turmeric, along with the sweet spice flavor of cinnamon and clove. Together, the combination plays a perfect supporting cast to the parsnip, a veggie that brings its own mix of earthy nuttiness and a sort of sweet potato sweetness.
That flavor combination makes for a great fall appetizer. Pair these up with a quick curry aioli dipping sauce (recipe included below) or a spicy mango chutney and you just might never go back to potato-based French fries again.
TIME YOU NEED
- Prep: ~10 minutes
- Cooking: ~25 minutes
- Yields: ~3 servings
WHAT YOU NEED
- For the Fries:
- 4-5 parsnips, cleaned and peeled
- 1tbsp curry powder
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Garlic salt, to taste
- 1 tbsp onion powder
- 1 tbsp corn starch
- 1 cup of crumbled feta
- Mango Chutney, optional
- For the dipping sauce:
- 2 tbsp mayo
- 1 tsp lemon juice
- 1 tsp curry powder
- ΒΌ tsp garlic salt
WHAT YOU DO
- For the Fries:
- Preheat oven to 450.
- Slice the parsnips into thin French fry strips.
- Toss the parsnip strips with corn starch, olive oil, onion powder, salt, paprika and curry powder.
- Then place on a foil-lined baking sheet or wire rack (coated with cooking spray).Spread the parsnips out in a single layer.
- Bake for ~25-35 minutes, flipping halfway. Bake until fries achieve nice golden color.
- Remove from oven and place in a bowl. Toss fries with crumbled feta. Serve hot!
- For the dipping sauce:
- Add all ingredients to a small bowl. Whisk together and serve with fries.