Parsnip, Carrot & Sweet Potato Fries
- Parsnips: high in fiber, they help reduce blood cholesterol levels. Contain B-complex vitamins including folate, B6 and vitamins E and K.
- Carrot: contain phyto-nutrients such as beta-carotene, alpha-carotene, lutein and other anti-oxidants. Orange and yellow foods are found to be the most protective against CVD, carrots being the most risk-reducing.
- Sweet Potato: packed with anti-oxidants (carotenoids) , anti-inflammatory nutrients, and blood sugar regulating nutrients. One medium baked potato contains approx 1300% of DV of vitamin A.
- Avocado oil: high in monounsaturated fats (healthy fat which decrease risk of heart disease) and vitamin E. Increases the absorption of carotenoids. Very high smoke point makes it ideal for cooking.
Ingredients: (1 serving)
½ sweet potato
½ tbsp avocado oil
½ tsp red pepper flakes
1 tsp coarse sea salt
Slice carrot, parsnips and sweet potato into 1cm wide slices. Make sure all of the slices are the same size so that they don’t cook at different rates.
Rinse cut fries under cold water. Lay flat to dry on a clean dish towel. Make sure the fries are completely dry before moving to next step otherwise they won’t get crispy.
Toss fries in avocado oil, red pepper flakes and sea salt.
Lay fries on a baking pan. Be sure to leave lots of space between fries otherwise they’ll get soggy.
Bake for 30 minutes. Tossing once, halfway through baking.