I’m pretty sure I could eat fries at every single meal. They’re crispy and salty and I’ve managed to convince myself that they go with everything. But, in order to feel good about eating them on a regular basis, I started making my own and baking them rather than frying them. They’re still just as crispy and delicious, just minus all the fat.
I thought it would be really delicious to change up my regular recipeΒ by using parsnips instead of potatoes and throwing a little curry powder on top, because curry is one of those spices that makes everything better. Parsnips aren’t as starchy as potatoes and they have a sweet taste to them, kind of like carrots, and it turns out they make really delicious fries!
While ketchup is all well and good for your regular french fry, these curried parsnip fries deserve something a little extra special. Curry and cilantro has been a favorite flavor combination of mine for a long time, so I thought it would be nice to make a cilantro hummus dip to go along with these fries. I made it a little thinner than I would normally make my hummus, which makes it super easy for dipping. It’s also a really nice color, so it looks pretty on your plate. π
These friesΒ would go great as a side dish for your favorite veggie burger, or you could just enjoy them as a healthy snack during the day. Either way, I hope you love the bright bold flavors!
PrintCurried Parsnip Fries with Cilantro Hummus Dip
These curried parsnip fries are baked until crispy and served with a creamy cilantro hummus dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2-4
Ingredients
For the curried parsnip fries:
- 4 large parsnips
- 2 teaspoons olive oil
- 1/2 teaspoon curry powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- Cayenne pepper, to taste
For the cilantro hummus dip:
- 1 (15 ounce) can garbanzo beans, drained and rinsed (juice reserved)
- 1 small bunch cilantro leaves, about 1 cup
- 1/4 cup tahini
- Juice of 1/2 lemon
- 1 clove garlic, minced
- 1/4 teaspoon salt, or more if desired
- Cayenne pepper, to taste
Instructions
- Preheat the oven to 375Β°F. Peel the parsnips and cut them into French fries. Line a large baking sheet with parchment paper and toss the parsnips with the olive oil, curry powder, garlic powder, salt and cayenne pepper. Bake the fries until they’re tender on the inside and crispy on the outside, 25-30 minutes.
- Make the hummus while the fries are baking. Add all of the hummus ingredients to a blender or food processor fitted with an S-blade. Blend and slowly pour in the reserved garbanzo bean juice until the desired consistency is reached. You can use as much or as little as you like.
Notes
Parsnip fries are best when served hot.
4 Comments
Sarah Cook
March 6, 2017 at 12:36 pmI could totally eat fries at every meal too! Actually, I could eat these fries as my meal, haha. Between the parsnips and the hummus, you’ve got pretty much everything you need. π
The curry and cilantro sounds like a perfect pair too. I could munch on these all day!!
Isadora
March 21, 2017 at 1:38 pmThanks, Sarah!! I might have eaten the entire recipe in one sitting π
Bethany
March 8, 2017 at 1:11 pmI love fries, and these look great!!
Isadora
March 21, 2017 at 1:37 pmThanks Bethany! π