- 1/2 English Cucumber split in half and remove seeds
- 1/2 cup cream cheese
- 25 mL Snowdon House Dillicious Dip
- 2 Tbsp Snowdon House Lemon Verbena Vinegar
- 1 Tbsp olive oil
- 1 garlic clove minced
- 1/4 tsp salt
- 1 Tbsp lemon juice
- Freshly ground pepper to taste
- 4 large parsnips
- 3 tbsp olive oil
- 2 tbsp rosemary
- 1 tsp cumin
- 1 English cucumber diced
- 1/2 cup fresh parsley
- 1/4 cup kalamata olives
- 1 can rinsed & drained lima beans
- 1/4 cup feta cheese crumbled
- 2 tbsp toasted pumpkin seeds
- salt and pepper to taste
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Place all ingredients in food processor and process until creamy. This can be done ahead of time.
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Preheat oven to 425F
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Peel parsnip and cut into 3 x 1/4 inch, even sized fries.
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Place in bowl and drizzle with olive oil and sprinkle with rosemary, cumin, salt and pepper. Toss to coat and spread out in a single layer on parchment paper and roast in oven for 20 minutes, flip fries and continue to roast for 10-15 minutes longer until they are tender. When done remove from oven and place on rack to cool for five minutes.
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While fries are cooling, combine cucumber, parsley, lima beans and olives in a large bowl, gently toss together.
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To serve, divide the fries among serving dishes. Add cucumber mixture, drizzle with dress, top with feta cheese and pumpkin seeds.
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