Roasted Parsnip Fries with Garlic Aioli

  • 10-12 medium parsnips (about a pound), peeled and soaked for 20 minutes in ice water
  • 1/4 c. olive oil — NOT extra virgin
  • 1 tsp. granulated garlic
  • 1 tsp. fine salt (pickling or popcorn salt will work well)
  • 1/2 c. mayonnaise
  • 1 tsp. fried garlic (available at Asian groceries)
  • 2-4 cloves garlic, minced
  • Coarse salt, for serving

Preheat the oven to 400° F with a rack set in the middle. Using a knife, cut the parsnips into strips, at least 2 inches in length, 1/4 to 1/2 inch in width.

Toss the strips in a large bowl or resealable plastic bag with the olive oil and fine salt and arrange in a single layer on one baking sheet covered in a silicone baking mat.

Roast in the preheated oven for 12 minutes, check, turn, and then continue roasting until the fries are golden in color and soft within when poked with a fork. It usually takes somewhere between 5 and 15 minutes more, depending on the thickness of the pieces.

While the fries roast, assemble the garlic aioli by combining the mayonnaise, fried garlic, and minced garlic in a small bowl. Refrigerate until ready to use. You can assemble the aioli up to 48 hours in advance.

Remove the fries from the oven, sprinkle with a light dusting of coarse salt, and toss gently. Serve immediately. You can, of course, use any combination of seasonings to flavor your fries. Serve with the garlic aioli for dipping.

  • Yields: 4 servings
  • Preparation Time: 1 hour (including ice water soaking time)
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