Garlic Parsnip Fries with Avocado Dip
Chop 2-4 large parsnips into thin matchsticks. Arrange on a parchment-lined baking sheet.
Sprinkle on 1T garlic powder, 1T onion powder, and salt and pepper to taste. Toss to coat. Bake at 450 for 40 minutes.
Meanwhile, soak 1/2C cashews in boiling water.
Drain the cashews and place in a food processor.
Blend until the cashews are coarsely ground.
Add an avocado, 1/4c white beans, 1T garlic powder, 1T non-dairy milk, 1T dijon, 2t lemon juice, 1t salt, and 1/4c cilantro. Blend until smooth.
Serve the parsnip fries with the avocado dip. Sprinkle with lemon juice and cilantro if desired. Enjoy!
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