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Baked Parsnip Fries with Curry-Lime Yogurt Dip
Ingredients
  • 1 tablespoon (15 ml) canola or olive oil
  • 3 cloves garlic, minced
  • 2 pounds (907 grams) parsnips, peeled (about 8 medium parsnips)
  • ½ teaspoon (2.5 ml) salt
  • ¼ teaspoon (1.25 ml) coarse black pepper
  • ¼ cup (60 ml) grated Parmesan cheese
  • 1 tablespoon (30 ml) chopped fresh parsley
  • ½ cup (120 ml) plain low-fat Greek yogurt
  • 1 tablespoon (15 ml) fresh lime juice
  • 1 teaspoon (5 ml) curry powder
  • 1 teaspoon (5 ml) ground cumin
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