Parsley root and purple sweet potatoes fries

By • March 12, 2015 0 Comments

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Serves 4

  • 3 large parsley roots
  • 3 purple sweet potatoes
  • 2 tablespoons coconut oil
  • 1 tablespoon aji pepper paste
  • Himalayan pink salt
  1. Preheat oven to 400F.
  2. Line a baking sheet with parchment paper.
  3. Peel parsley roots and purple sweet potatoes cut them into the same sized.
  4. Put them in pot with boiling water separately for 3 minutes, drain
  5. Toss separately with sea salt and aji pepper, add coconut oil. ( mix melted coconut oil and aji pepper paste in small bowl )
  6. Roast for 20 minutes, stir , and place back in the oven for another 5-10 minutes
  7. You can serve with cashew cream, ( put into the blender 1 cup cashews (soaked and rinsed), 1/3 cup water, 1 tbsp apple cider vinegar, 1/2 teaspoon sea salt and blend until smooth )

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