Greek Style Parsnip Fries

I love how similar parsnips are to potatoes when slivered and baked, yet they taste a bit fresher and sturdier to me. Slather anything in olive oil, salt, pepper, and roast it in the oven and it’s bound to come out tasting delish (I say). This is a pile of all the plant based goods, from fresh herbs, chickpeas, chopped cucumber, creamy sunflower seed dressing, and a few pinches of pine nuts. In the summer months, a fresh tomato finely chopped would be amazing in here too. This dish is so fresh, and to me, tastes like spring.

4 medium parsnips
1 cup chopped parsley
1 cup cooked chickpeas
1/4 cup sliced kalamata olives
2 tablespoons capers
1 cup diced cucumber
pine nuts, for topping

Tzatziki dressing:
1/2 cup sunflower seeds, soaked at least 4 hours
1/4 cup fresh squeezed lemon juice
14 cup quality extra virgin olive oil
1/2 teaspoon fine sea salt
few dashes of black pepper
2 heaping tablespoons fresh dill
1 tablespoon white cucumber balsamic
1 teaspoon raw honey
2 tablespoons purified water, to thin

View the full recipe at Faring Well →