Next time your kid asks for French fries, try to make these instead.  Parsnips are rich in folic acid, copper and manganese and carrots have a lot of fiber and vitamin D. Almond butter adds extra protein to the dish. The recipe is adapted from Diet, Dessert and Dogs.

 

 

 

For 3-4 servings:

3 medium parsnips and 3 medium carrots, peeled and cut into thin fry-like strips. The inner core of parsnips can be a bit bitter, so I usually cut around that.

3 Tbsp (45 ml) smooth natural almond butter

1 Tbsp (15 ml) extra virgin olive oil

1/2 tsp (2.5  ml) fine sea salt

1 tsp. curry

1 tsp Bragg’s amino acids

Preheat the oven to 400F (200C).  Line a large baking tray with parchment paper or aluminum foil.

Place the “fries” in a large bowl.  In a small bowl, combine the almond butter, oil, and spices. Drizzle the coating over the fries, and toss the mixture with your hands  until they are all evenly coated.

Line the fries up on the cookie sheet in a single layer.  Bake 35-50 minutes (depending on thickness of your fries), until the coating is browned and a bit crispy, and the fries are fully cooked.

And if you like your fries simple, use just the olive oil, salt and pepper. Bake until the fries are browner and crispy.

 

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