Sour cream could sub for the yogurt.
1 lb parsnips
1 T vegetable oil
1 t ground cumin
1 t ground coriander
salt and pepper, to taste
1/2 c plain yogurt
1/2 t curry powder, or to taste
1. Preheat oven to 425ºF. Peel parsnips, if you like. Cut into sticks, 2- x 1/2-inch, for example, or rounds, depending on how you want to eat them–with your fingers or with a fork. Toss with oil, curmin, coriander, salt, and pepper. Put on a greased baking sheet and bake, turning occasionally, for 30 to 40 minutes, or until browned and tender.
2. Meanwhile, in a small bowl, stir together the yogurt and curry powder.
3. Serve yogurt with parsnip fries–either as a dipping sauce or drizzled over.