Serves 4

8 large parsnips
4 sprigs of fresh rosemary, minced
4 cloves of fresh garlic, smashed and minced
Sea Salt/Black Pepper to taste
1 tablespoon of melted coconut oil (or grapeseed oil)

Preheat oven to 400 degrees F

Lightly grease large 2 baking pans with coconut oil, set aside.

Peel parsnips and and cut them length-wise, then quarter them into 1/2-inch thick “fries”. (It’s ok if they’re not even, the skinner parts will crisp up in the oven.)

In a large bowl, add parsnip fried, coconut oil, garlic and rosemary. Season generously with sea salt and pepper. 

Once fries are evenly coated, place on baking pans. 

Roast for 25-30 minutes or until edges are brown and crispy. (Halfway through roasting, use a spatula, to turn the fries over so they cook evenly.)

Serve hot with bonberi special sauce* and enjoy!

*bonberi Special Sauce

1/2 cup of organic ketchup
1/2 cup of soy-free Veganaise or Canola Mayonaise 

In a small bowl, mix the two ingredients together until blended well. Serve as a dipping sauce for fries or as a condiment for veggie burgers. (This keeps well in the fridge for about a week.)