Shoestring Parsnip Fries with Roasted Garlic Aioli

Ingredients

Parsnip fries

  • 2-3 large parsnips
  • olive oil
  • salt

Roasted garlic aioli

  • 1 small head of garlic
  • 1/2 cup vegan mayo
  • 2 teaspoons lemon juice
  • 1/4 teaspoon vegan dijon mustard
  • pinch of salt

Preparation

Roasted garlic aioli

  1. Cut the top off the head of garlic to expose the cloves, place on a square of aluminum foil, drizzle lightly with olive oil, and wrap the foil tightly.

  2. Roast in the oven at 400°F for 30-40 minutes or until very soft.

  3. Allow it to cool and then squeeze the cloves out of their skins.

  4. Mash the cloves into a paste with a fork.

  5. Mix the garlic paste with 1/2 cup vegan mayo, 2 teaspoons lemon juice or to taste, 1/4 teaspoon vegan dijon mustard, and a pinch of salt.

Parsnip fries

  1. Cut 2-3 large parsnips into shoestring pieces.

  2. Toss with olive oil and salt.

  3. Bake at 400°F for about 30 minutes, tossing halfway.

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