Nut Butter Crusted Parsnip Fries?!?!
Ummm…. yes, please!
I saw this recipe for Nut Butter Crusted Parsnip Fries on Angela’s blog the other day and knew I just HAD to try it. I mean, a crazy recipe that involves vegetables being covered with nut butter and baked? Why didn’t I think of it?!?!
The recipe is rather simple to follow. Basically you coat the parsnip with nut butter and bake for about 30 minutes. The whole process had my apartment smelling like peanut butter cookies!
The fries seemed a bit dry on their own, but I wasn’t sure what would be the best dip for the fries. I mean, what does well with nut butter? Jelly? Even that didn’t sound quite right to me.
In the end I selected a sweet & spicy BBQ sauce as my dip of choice.
It was perfect. 🙂
The nut butter crusted parsnip fries were excellent. They had a great nutty exterior, but weren’t as sweet as I was expecting them to be. Instead the baked nut butter crust reminded me of any other nut encrusted item like fish or tofu. It enhanced the flavor, but wasn’t over welming. Yum!:)
On the side I had simple roasted eggplant that I had baked at 400 for 20 minutes with salt and pepper.
For dessert I made a Mamey Smoothie with the last of my mamey and topped it with soe cacao nibs.
I could get used to adding silken tofu to smoothies. It makes them very creamy and reminds me more of a milkshake than a smoothie. 🙂
I had an off site meeting this afternoon that ended with a grumbling belly. I immediately tore into a Quaker Simple Harvest Bar on my way home.
(I think that was a freebie from a while ago, but honestly its been my cabinet so long that I have no idea!)
Maddie is itching to cuddle.
Good Night!
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