This is a whole new spin on vegetable fries! First, I saw these Nut Butter Crusted Parsnip Fries, which were adapted from this original recipe for Almond Crusted Root Vegetable Fries. The wheels began turning when I bought my very first jar of Maranatha Creamy Cashew Butter. So I whipped up these Cashew Parsnip Fries, and they were great! The nut flavor is subtle, so next time I might use a combination of nut butters, and perhaps include one that is crunchy. The next time you are craving some fries, give these a try!
1 lb. parsnips, peeled and cut
2 T cashew butter
2 T canola oil
Salt and Pepper
Mix parsnips, cashew butter, and oil, preferably using your fingers to coat the fries. Sprinkle with salt and pepper. Bake on a cookie sheet coated with cooking spray at 400F for 30-40 minutes.
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What? no catsup???
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So glad you gave them a try and that you like them! The almond butter does have a bit more flavor than cashew–add a little curry powder to it before coating the fries, and you'll be in heaven. 😉
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Very unique, and they sound fantatic!
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