Parsnip Fries with Roasted Beetroot Hummus
4 large parsnips, washed, peeled and ends cut off
4 tablespoons extra virgin coconut oil (melted) or olive oil
1 small bunch of parsley, finely chopped
Salt and Pepper to season
2 medium beetroot, washed, peeled and cut into cubes
400 grams chickpeas, drained and washed
3 garlic cloves
4 tablespoons tahini
Juice of 1 lemon
1 tablespoon olive oil
Salt and pepper
3 tablespoons water
- Firstly make the Beetroot Hummus. Preheat oven to 180 degrees celcius and line oven tray.
- Place beetroot onto oven tray, bake for 30 minutes. Set aside to cool down for 20 minutes.
- In a food processor, blend the beetroot, chickpeas, garlic cloves, tahini, lemon juice and a pinch of salt and pepper until it forms a thick paste. Add in the olive oil and water and blend well until hummus is smooth and thick. Transfer to serving dish.
- Turn the oven up to 200 degrees celsius. To make the fries, cut the parsnips lengthways into sticks and place onto baking tray. Drizzle with oil of your choice and salt and pepper.
- Place into oven. After 20 minutes toss the parsnips and leave to cook for another 15 minutes or until crispy.
- Sprinkle the parsnips with parsley and serve with beetroot hummus and a side salad.
Parsnip Fries teamed with our Roasted Beetroot Hummus are perfect for weekend grazing. This recipe slides fries into the healthy zone and the hummus adds a fresh and colourful twist.
Parsnips contain Dietary Fibre, are a source of Niacin essential for a healthy brain and also contains Potassium to support growth and development, making them a great choice for kids.
Tip: when the beetroot is cooling down this is a good time to place the parsnips into the oven.