Black Pepper & Parmesan Parsnip Fries

Veggie fries with a chili garlic dipping sauce.

To think that a few weeks ago, I had no idea what a parsnip even looked like. I first used on making my red wine goulash. And with a bunch leftover, I was thinking of what to do with the rest. Because of their semi-sweet flavor and starchy potato consistency, I settled on the perfect concept. French fries!

Taking more inspiration from the popular flavor profiles you’d find at a fancy micro-brewery or pub, I upgraded these fries with cracked black pepper and parmesan. And because they’re baked and not fried, you get all that flavor without sacrifice your health.

Finally, I paired them with a quick, simple, chili garlic aioli for dipping. This is a must-try recipe that will leave you amazed with just how good a replacement parsnips can be for classic potato fries.

Time You Need

  • Prep: ~10 minutes
  • Cooking: ~25 minutes
  • Yields: ~3 servings

What You Need

  • For the Fries:
  • 4-5 parsnips, cleaned and peeled
  • 1 tsp of cracked blacked pepper
  • 1 tbsp olive oil
  • 1 tsp rosemary
  • Garlic salt, to taste
  • 1 tbsp onion powder
  • 1 tbsp corn starch
  • ½  cup of finely shredded or powdered parmesan
  • For the Aioli:
  • ½ cup of light mayo
  • ½ cup of stir in garlic paste
  • 1-2 tbsp of Huy Fong Chili Garlic Sauce (depending on heat preference)

What You Do

  • For the Fries:
  • Preheat oven to 450.
  • Slice the parsnips into thin French fry strips.
  • Toss the parsnip strips with corn starch, olive oil, onion powder, salt, and rosemary.
  • Then place on a foil-lined baking sheet (coated with cooking spray), spreading the parsnips out in a single layer.
  • Bake for ~25-35 minutes, flipping halfway. Bake until fries achieve nice golden color.
  • Remove from oven and place in a bowl. Toss fries with parmesan and cracked black pepper. Serve hot!
  • For the Aioli:
  • In a small bowl, add all three ingredients and whisk together to form the dipping sauce. Serve with fries and enjoy!
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