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!