The other night I had a friend over for dinner and made this sandwich. It was lovely. But I wanted something to go with it. In my refrigerator I had a red bell pepper, a horse radish root and some parsnips that needed to be eaten soon. So I decided on fries with the roasted red pepper and horse radish sauce and, let me tell you, it was a very lovely and filling dinner. (on a side note, the left over tempeh and parsnip fries and sauce made an amazing scramble for breakfast the next day.)
You will need:
3 or 4 parsnips, peeled and sliced into fry-like pieces
2 Tbs. coconut oil
3 Tbs. corn meal
2 tsp. garlic salt
1 red bell pepper, roasted and peeled
2 or 3 cloves of garlic, roasted
2 Tbs. olive oil
2 tbs. shredded horseradish root
2 Tbs. goats milk yogurt
salt and pepper to taste
Place on an aluminum foil-lined baking sheet. Bake in a 450 degree oven for eight to ten minutes.
Roast the red pepper and garlic. Cut the pepper up and place in a baking dish with the garlic. Drizzle with olive oil and bake at 350 degrees for a half hour.
When the fries are done, remove from oven, serve and enjoy.