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Preheat oven to 375 degrees.
Scrub parsnips clean and lightly peel. Slice into thin strips. Toss with a drizzle olive oil and a few good pinches of 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.