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
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.
Roast in the oven at 400°F for 30-40 minutes or until very soft.
Allow it to cool and then squeeze the cloves out of their skins.
Mash the cloves into a paste with a fork.
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
Cut 2-3 large parsnips into shoestring pieces.
Toss with olive oil and salt.
Bake at 400°F for about 30 minutes, tossing halfway.