Ingredients

Parsnip Fries
parsnips (2 large, 3 medium, or 6 small), washed
1 tbsp olive oil
1 tsp cumin
1 tsp coriander seed powder
1/2 tsp salt
1/4 tsp black pepper (a few cracks)

Vegan Creamy Curry Dip
1/2 cup raw cashews, soaked for a few hours, drained and rinsed
3 tbsp water
1 tbsp lemon juice
1/2 tbsp apple cider vinegar
1/4 tsp curry powder
1/4 tsp salt

Method

1. Preheat oven to 430°F.
2. Peel parsnips, then trim the tough top and tail as close as possible to decrease waste.
3. Cut parsnips into 5cm x 1cm or 6cm x 0.5cm sticks. 
4. In a large mixing bowl, toss parsnips in olive oil. Add cumin, coriander seed powder, salt, and pepper and toss to completely coat the parsnips in the spices.
5. Arrange in a single layer on parchment paper lined baking sheet(s). Bake for 20-30 minutes, tossing at every 10 minute interval. You want your fries to be cooked through and golden brown on the outside.
6. While the fries are baking, add all dip ingredients into a blender and blend until completely smooth.
7. Using a rubber or silicone spatula, transfer the dip into a serving bowl. Chill in the refrigerator to thicken slightly while the fries finish baking.
8. When fries are cooked through and golden brown, serve immediately with chilled dip.

Notes:

1. The dip base can be substituted for plain yogurt or sour cream (vegan or not depending on preference). Substitute 1/2 cup yogurt for the cashews, water, apple cider vinegar, and lemon juice.
2. You can top the dip with crispies or with minced scallions for additional flavour and texture. I used crispies left over from frying tofu nuggets, but you can also use crispy onions and garlic or pulverized onion crisps that are often used to top green bean casseroles. Crispies will add to the deep flavours of the dish, while minced scallions brighten the dish up.