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:

For fries:

3 or 4 parsnips, peeled and sliced into fry-like pieces

2 Tbs. coconut oil

3 Tbs. corn meal

2 tsp. garlic salt

For sauce:

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

To make:

Fries:

Cut parsnips up into fry-like pieces.

Place in a zip lock bag with coconut oil, corn meal and garlic salt.  Shake until the parsnips are completely coated with the oil, corn meal and garlic salt.

Place on an aluminum foil-lined baking sheet.  Bake in a 450 degree oven for eight to ten minutes.

Sauce:

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.

Before:

After:

Peel the peppers and place them in a blender with the garlic and all other ingredients.  Puree.

When the fries are done, remove from oven, serve and enjoy.