Parsnip Appreciation and Cashew Dill Ranch

Parsnips have easily become one of my favourite root vegetables in the past year (though in all fairness, every root vegetable is kind of my favourite vegetable). To be honest, I used to have no idea what people did with them, and thought they were GHOST CARROTS. Eventually though, I stumbled upon them enough times at my local farmers market (seriously, when are parsnips NOT in season in Alberta?), and grew to really enjoy them. I love them in soup, and sometimes I have them roasted with yams, beets, potatoes, and non-ghost carrots, but my favourite way to eat them is to cut them into “fries” and roast them up! They are even better served with dip, such as an aoli, or the ranch dressing I am about to post! Here is an easy way to eat parsnips!

Ingredients:
2 pounds of parsnips (about 4-5 medium sized parsnips)
2 tbsp oil
1 tsp rosemary
sea salt and cracked black pepper to taste

Instructions:

• Preheat oven to 450 degrees, and line baking tray with parchment paper.
• Cut the ends off of parsnips and peel (the skin on these has a bit of a tougher texture, I find). Next, cut horizontally in half, then slice vertically into “fries.”
• In a large bowl, toss parsnips with oil, rosemary, sea salt, and pepper until thoroughly coated!
• Spread out on baking tray in one even layer, and bake for 20 minutes or until golden brown, flipping them over halfway through.

Aside from picking up some parsnips this weekend, I also fixed up a great cashew ranch dressing!

Ingredients:
1/2 cup of raw cashews, soaked overnight and drained
3/4 cup unsweetened soy milk (or other nondairy milk)
2 tbsp lemon juice
1 tbsp dill weed(fresh or dried)
1/2 tsp garlic powder (or clove of raw garlic)
1/2 tsp onion powder
sea salt and cracked black pepper to taste

Instructions:

• In a blender, combine all ingredients except for dill weed until thoroughly blended and homogenous.
• Add chopped fresh dill or dry dill, and blend for a couple more seconds. Taste, and add more sea salt/pepper if need be!

This is a great dressing for bowls, dipping raw veggies and root vegetables fries, and salads! If you find this to be a little thick for a dressing, feel free to add a couple more tbsp of soy milk. I found this lasted a couple days in the fridge, though you will want to give it a little shake before use to make sure it doesn’t separate too much.

I find this a great alternative to super processed dressing products, plus not everyone has access to ingredients such as vegan sour cream or mayonnaise like many ranch recipes contain! These parsnip fries and ranch are best served amongst other yummy veggies whilst watching Arrested Development on a rainy spring day. Just saying.