Curry Root Fries

Ingredients

  • 1 onion
  • 2 parsnips or 1 large parsnip
  • 1 red garnet yam (or golden yam)
  • 1 turnip
  • 1 rutabaga
  • 3 garlic cloves
  • 4 Tablespoons warm coconut oil, more for greasing the bottom of the glass baking dishes
  • 2 teaspoons lemon juice
  • 4 teaspoons apple cider vinegar
  • fresh cilantro

Spice Mix

  • 1 Tablespoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (regular paprika is fine too)
  • 1/2 teaspoon hot cayenne
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt

Makes about 12 servings or two full 3 qt glass baking dishes

  1. Preheat oven to 400°F.
  2. Grease two 3-quart glass baking dishes with a generous spoonful of coconut oil for each dish.
  3. Chop the parsnips, yam, turnip, and rutabaga into thin, long fries.  Slice the onion into half circles.  Mince the garlic.
  4. Toss the veggies together with the garlic and onion.  Evenly distribute the vegetable mix on both dishes.
  5. Whisk together the warm coconut oil, lemon juice, and apple cider vinegar (the coconut oil will blend better if its warm).  Pour the liquid mixture on the fries.
  6. Distribute the spice mixture over the fries in each pan.  It will look like there is too much seasoning, but this is what gives the fries a breaded texture.  Use your hands to mix in the seasoning.
  7. Bake at 400°F for 25-30 minutes.  Toss the fries halfway through with a spatula.
  8. Garnish with freshly chopped cilantro.

https://www.archerfriendly.com/2010/02/curry-root-fries