“Would you like a side of fries with that ma’am?” Umm no. No I would not. But I would like a side of “parsnip fries” with that. Yes. I would. Thank you. Oh and mine will be BAKED not fried.

I absolutely love fries. I just do not love how they are loaded with tons of “bad” fat always. I love this recipe I created because it not only hits the spot in terms of tasty pleasure – but it is also a home run in terms of eating healthy. Did I mention baked not fried? Plus it involves 2 things I absolutely love. Peanut Butter and Kale. I also love Swiss Chard and Parsnips too so it is all good from here on out.

True Indulgence the Smart way. Garlic and Ginger Sautéed Greens with Crispy and Crunchy Parsnips coated in Peanut butter. Nothing Fried. Just pure and simple cooking here.

 

This does not get any simpler. You can make my homemade peanut sauce and use it as a dressing for the salad or as a dip for the fries. You can always use store-bought ones too. Since I only cook meals packed with flavor – I also toss in a garlic clove, ginger, and crushed red pepper flakes as I find it is outrageously complimentary to the peanut butter flavor. Plus I love how this makes enough to have leftover fries (depending on how many you are serving).

Enjoy this decadent, delicious, yet very healthy meal. Feel free to add in some chicken or a veggie burger. Yum.  

Servings

1-2

Ingredients

• 1 bunch of kale, de-stemmed NOTE: can use all kale or all swiss chard too
• 1 bunch of Swiss Chard, de-stemmed
• 1 clove of garlic, minced
• 1 tbs of fresh minced ginger
• 1 tsp of crushed red pepper flakes, optional
• 4-5 parsnips, cut into “fry” shape
• 2 tbs of coconut oil – divided, or can use olive oil
• 2 tbs of peanut butter, can also use almond butter
• Himalayan salt + pepper to taste, or sea salt
• OPTIONAL: peanut butter dipping sauce – see in notes how to make or can use store-bought. Can also use your dressing of choice.

Moni’s Perfection Peanut Sauce:

• 1/2 cup creamy peanut butter
• 2 tbs tahini
• 2 tbs low-sodium soy sauce or tamari
• 1 tbs toasted sesame oil
• 1 tsp hot sesame oil
• 1 tsp fresh minced ginger

1. Blend all ingredients and 1/2 cup water in a blender until smooth. Season with salt and pepper and transfer to a bowl.

Directions

1. Preheat the oven to 400. Take your 4-5 parsnips (or more) and cut them the best you can into the shape of “fries”. Sometimes I get lazy and make them bigger than a fry. Once they are all cut up – put aside.
2. In a medium bowl add 1 tbs of coconut oil (can use olive), 2 tbs of peanut butter (or other nut butters work), and a few grinds of Himalayan sea salt. Once mixed well; toss in the parsnips slices and coat well. The key is using your hands to really get them coated. Place on a cooking sheet with parchment paper coated with cooking spray. (Easy clean up!). Bake for about 25-30 mins.
3. While the parsnip fries are baking; Start the salad.
4. In a medium pan add remaining 1 tbs of coconut oil (or olive oil). Sauté the garlic and ginger for about 1 min. Next add the cut up bunch of kale and the cut up bunch of Swiss Chard (both de-stemmed). NOTE: If you only have one green- that is fine and you can make this entire recipe with just kale or Swiss Chard but I like the flavor of both). You may need to add a few tbs of water at this point. Add the crushed red pepper flakes if using. When the greens are wilted just slightly remove from the pan. You can now add additional salt + pepper to taste.
5. Check on the parsnip fries. Once they are done, let cool slightly. Plate a few right over the salad and put the rest in a bowl to enjoy just like fries. (Great for leftovers too as you most likely will have some left depending on how many are being served).
6. Last step is to use a dressing of your choice or drizzle my “Homemade Peanut Sauce” (seen below) over the Salad and also to use as a dip for the fries. ENJOY!

 

Enjoy this decadent, delicious, yet very healthy meal. Feel free to add in some chicken or a veggie burger. Yum.