These low-carb, tasty sweet potato and parsnip fries are the perfect accompaniment to a main course and are equally as good on their own if you’re after something lighter, particularly when paired with a cool paprika and lemon mayo.

All you need is:

Parsnips (I used two)

Sweet potatoes (I used two)

Olive oil

Fresh rosemary

Paprika (I used smoked paprika)

Salt & pepper

Preheat the oven to 200degrees C

After cleaning and lightly scrubbing your vegetables, cut them into strips and place on a baking tray before adding a drizzle of oil, paprika and sprigs of fresh rosemary.

Place in the oven for around 15-20 minutes depending on the size and quantity of your chips.

While the chips are cooking, scoop around two dessert spoons of mayo into a bowl before adding two to three teaspoons of paprika and one small teaspoon of lemon juice.

Serve, perhaps on a piece of slate with a cute message appropriate for your guest/s like I did for my wonderful hubby using a Jamie Oliver cheeseboard. You can find similar here.

I’m also a huge fan of the trays and trivets at Oliver Bonas.

Delicious! And low in carbs too #winner

If you’d like to make something sweet for afterwards, check out my Easy Banana & Almond Cake.

Please tag @ohsokel and use #OSKinspired on Instagram if you create something after seeing this post. I’d love to see the results!

Until next time,

OSK xx

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