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1 Garlic Clove, minced
1 Ripe Avocado, halved, peeled and pitted
1 lb Parsnips
Freshly Cracked Black Pepper
Juice from 1 Lime
Olive Oil
Sea Salt
½ cup Sour Cream
Preheat oven to 375 degrees.
Scrub parsnips clean and lightly peel. Slice into thin strips. Toss with drizzle of olive oil and a few good pinches sea salt. Bake 15-25 minutes, or until golden brown, flipping halfway.
Meanwhile, place avocado, sour cream, garlic, and lime juice in blender. Process until completely smooth. Season with sea salt and pepper, to taste. Remove parsnips from oven and serve with creamy avocado dipping sauce.
