If looks could kill, this platter would be guilty as charged. Not only are these parsnip fries way healthier than traditional fries, but time in the oven gives them a boost of sweet flavor. If there were ever an underrated fall vegetable, it would be parsnips. Dress them up with this sumptuous mix of Mediterranean-inspired textures and tastes. If you don’t want to serve this family style, you can divide all the ingredients among individual serving plates.
Back in black
With a less earthy flavor and the added benefit of holding their shape during cooking, black lentils are the rock stars of the legume world when it comes to use in salads. They’re also nicknamed beluga lentils, since they look similar to beluga whale caviar.
- 1 cup black lentils
- 1 1/2 lbs parsnips
- 2 tsp avocado oil or grapeseed oil
- 1 tsp dried thyme
- 1/4 tsp salt
- 1 cup hummus
- 2 Roma tomatoes diced, plum
- 1 English cucumber diced
- 1/3 cup chopped red onion
- 1/2 cup crumbled feta
- 1/3 cup chopped parsley
- 1 Tbsp balsamic vinegar
- 2 tsp extra-virgin olive oil
- In large saucepan, place lentils with 4 cups water. Bring water to a boil; reduce heat to medium-low and simmer, covered, until lentils are tender, about 20 minutes.
- Preheat oven to 425 F. Slice parsnips into French fry-sized strips. Toss parsnip strips with avocado or grapeseed oil, thyme, and salt. Spread out on rimmed baking sheet and roast for 20 minutes, until golden brown, flipping parsnips halfway.
- To serve, spread hummus on large serving platter and top with parsnip fries, lentils, tomato, cucumber, red onion, feta, and parsley. Drizzle on balsamic vinegar and olive oil.
Per serving: 500 calories; 23 g protein; 14 g total fat (4 g sat. fat); 75 g total carbohydrates (13 g sugars, 28 g fibere); 621 mg sodium