Parsnip fries with Curry Sauce

Ingredients

• 4 large parsnips peeled and sliced into chips
• 2 tbsp. olive oil
• Pinch of salt & pepper
• 3 tbsp. smooth almond butter
• 350ml almond milk
• 1.5 tbsp. curry spice
• 1 tbsp. tomato paste
• 1 tsp. tamari (optional)
• 1 tbsp. nutritional yeast (optional)

Method

1. On a lined baking tray, spread out the parsnips fries and drizzle with the olive oil and sprinkle with salt and pepper.
2. Cook for 35 minutes at 180ºC until golden browned along the edges and tender.
3. While these are roasting, let’s make the curry sauce.
4. In a small saucepan add the almond milk and bring to a gentle simmer. Add the almond butter, curry spice and tomato paste, stirring continuously to ensure its not sticking to the bottom (you may need to use a balloon whisk here to stop the almond butter from clumping).
5. The sauce will thicken up, you want it as thick as a regular curry sauce and smooth. Remove from the heat, then stir in the tamari and nutritional yeast if using.
6. Now it’s up to you… dunk or drizzle?