Today was the tail end of a heavy snow/rain storm. The farmers at the farmer's market seemed pretty elated with the precipitation even though it meant they had to sell their produce in bad weather. We were pretty happy too since they showed up despite the bad weather. We were able to purchase some local produce including parsnips!
The farmer that we bought the parsnips from recommended roasting them like steak fries so when we got home, that's what we did! We were brainstorming a dip for the fries, and we remembered a delicious curry dip with pub fries that we had at local restaurant a few weeks ago. Since it was still storming outside, we decided to entertain ourselves by making the curry powder from scratch, but you could just as well use a store bought curry powder.
Serving Size: snack for 4
Roasted Parsnip Fries Ingredients:
1/2 lb parsnips
2 T. canola oil
3 cloves garlic, minced
1 t. cumin, ground
1 t. coriander, ground
Creamy Curry Dip Ingredients
3/4 c. (6 o.z.) yogurt
1/4 c. water
1 T. frozen turmeric, minced (or 1 t. ground turmeric)
1 t. frozen ginger, minced
1/2 t. cumin, dry roasted, ground
1/2 t. cardamom, dry roasted, ground
1/2 t. coriander, dry roasted, ground
1/2 t. dark brown mustard, dry roasted, ground
1/4 t. cayenne pepper, dry roasted, ground
Cut the parsnips into quarters or eighths and put them in a large bowl. Coat them in oil and spices. Roast the parsnips at 425 for 30 minutes in a preheated oven, flipping them halfway through.
If using pre-made curry powder, just add 1-2 tablespoons to the yogurt, along with 1 T. of canola oil. If attempting to make the curry powder from scratch, grind and dry roast all of the spices. You can use ground turmeric, but I bought a tiny piece of fresh turmeric root and wanted to try it out. If using frozen minced turmeric or ginger (a great way to keep these ready for use), cook them in 1/4 c. water in the microwave or on the stove until the water is all or almost all gone. Add 1 T. oil, the dry roasted spices, and finally, the yogurt!