Paprika parsnip fries w/ preserved lemon chashew cream sauce



3 jumbo parsnips, peeled and ends cut off
2 tablespoons coconut oil
1 tablespoon paprika
2 hefty pinches of sea salt
maldon salt and parsley to garnish

dipping sauce:

1 cup of soaked cashews (soak for 4-5 hours or overnight)
2 tablespoons preserved lemons (recipe here)
1/2 cup tablespoon almond milk + more to reach desired consistency (I added 3 more tablespoons)
1/8 teaspoon sea salt

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Stay Fancy! ;)

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