Keeping the food pyramid from turning into a precariously-leaning 3-brick food shack would be a lot easier if vegetables tasted GOOD.
Yep. It’s as simple as that. Or at least it sounds like it is.
Some days it’s just hard to get those much-needed veggies down your throat – particularly when you are faced with other choices like pumpkin-nutella swirl brownies! It takes a skillful and masterfully patient wizard to get them down the throats of one of those miniature humans. (I have days where I’m tempted to consider goldfish a vegetable. …they are orange.)
One of my favorite vegetables right now are parsnips – also known as carrot’s long lost albino cousin.
You can definitely see the family resemblance. However, they are larger and sweeter than carrots.
I, personally, cannot get enough of them. (Try roasting them with some other root vegetables, olive oil, sea salt and rosemary – INCREDIBLE! But only after you try making the parsnip fries, of course.)
The best way to work veggie magic is to slice them thinly and turn them into crispy-crunchy oven-baked fry delights. Simply delicious AND it’s certainly far healthier than the deep-fried version! (Your heart and liver will thank you.)
The seasoning is what makes them truly outstanding!
You get two hits of warm smokiness from the smoked paprika and the ancho chile powder plus a zesty bite from the garlic. If you want to add more spice, shake in a few pinches of cayenne pepper.
The creaminess of the balsamic yogurt dipping sauce will smooth it all out and soothe the heat. The combination of textures and flavors bouncing around in your mouth will have you doing a ‘lil parsnip tap dance.
AND even better – any mini humans that you may have will love it too! No kid can resist a good dipping sauce!! (That’s a mom’s secret weapon, am I right?)