Shoestring Parsnip Fries with Roasted Garlic Aioli
Ingredients
- 1/2 cup vegan mayo, @eatjust is my favorite
- 2 teaspoons lemon juice, or to taste
- 1/4 teaspoon vegan dijon mustard
- pinch of salt
Preparation
Cut the top off the head of garlic to expose the cloves, place on a square of aluminum foil, drizzle lightly with olive oil. Wrap the foil tightly over the head of garlic, then roast in the oven at 400F for 30-40 minutes or until very soft. Allow it to cool and then remove the cloves (I squeeze them out) from the skins, and place them in a bowl. Mash into a paste with a fork and mix in with the vegan mayo, lemon juice, dijon mustard, and salt
You can toss the foil packed garlic in with the fries while they’re baking, but the garlic will probably need to roast longer, so put that in first
Get to dippin! I also like spreading this aioli on french bread or using it in sandwiches
Plantsinmypants