Baked Parsnip Fries with Curry-Lime Yogurt Dip

Ingredients

• 1 tablespoon canola or olive oil
• 3 cloves garlic, minced
• 2 pounds parsnips, peeled (about 8 medium parsnips)
• 1/2 teaspoon salt
• 1/4 teaspoon coarse black pepper
• 1/4 cup (1 ounce) grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1/2 cup plain low-fat Greek yogurt
• 1 tablespoon fresh lime juice
• 1 teaspoon curry powder
• 1 teaspoon ground cumin

Directions

1. Preheat oven to 425°F. Line a baking sheet with nonstick foil or parchment; set aside.
2. Heat oil in a small skillet or saucepan over medium heat. Add garlic, and cook 2–3 minutes. Strain garlic and set aside. Pour oil into a medium bowl.
3. Cut parsnips into 3 1/2-inch strips about 1/4-inch thick. Add parsnips, salt, and pepper to bowl, tossing to coat. Spread out in a single layer on prepared baking sheet.
4. Bake 20 minutes, turning once, until golden brown and slightly crisp on the outside and tender on the inside. Remove from baking sheet, and immediately toss with Parmesan cheese, parsley and reserved garlic.
5. While parsnips bake, stir together yogurt, juice, curry and cumin. Serve immediately, with the parsnips.