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Baked Root Vegetable Fries
3 parsnips, peeled
3 large carrots, peeled
2 large beets, peeled
2 tablespoons extra virgin olive oil
2 tablespoons organic cornstarch
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon paprika
Preheat oven to 425˚F. Line a baking sheet with parchment paper. Cut parsnips, carrots and beets into 1/3" think strips, resembling french fries. Toss the cut vegetables in oil, cornstarch and seasonings and arrange them into a single layer on the baking sheet. Bake at 425˚F for about 30 minutes, turning them once with a spatula 1/2 through cooking time, until they are golden brown and crispy. Serve right away with hummus, see below.
Simple Hummus
2 cups cooked and rinsed chickpeas
2 tablespoons fresh lemon juice
1 tablespoon tahini
1 tablespoon extra virgin olive oil
1 small garlic clove
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
water as needed
Add all ingredients to a food processor and process until smooth, adding water a little bit at a time if needed to loosen mixture. Serve right away or refrigerate covered for up to 1 week.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
