Vibrant parsnip fries with an earthy flavor are dipped in a flavorful aioli sauce complete with plenty of garlic. Perfect as a brunch side to eggs.
By Chantelle Zakariasen
I know these look like yam fries, but they are actually parsnips stained orange from the paprika. I think I can safely say they’re even better than yam fries, more of an earthy robust taste that just doesn’t compare. The lime aioli is also spiked with garlic and begs you to drench every fry in it.
We actually enjoyed these for breakfast with sunny side up eggs, a great fuel for a productive happy day. It reminded me of being in some hipster cafe that charges fifteen bucks a plate. Parsnips, in reality are mighty affordable and wholly underrated. I can see the sign outside the bistro right now, “parsnip fries are the new yam fries” I wouldn’t contest.
Now if you want to make your own mayo, which I strongly recommend, check out this post here on the easiest most foolproof way to do it. Also, feel free to switch up the aioli, I know not everyone in the world likes cilantro so even a simple garlic aioli would be stunning with these fries, they really are the star of the show.
- 3 large parsnips, peeled and cut into ¼ inch strips
- 1 Tbs smoked paprika
- ½ tsp cayenne pepper
- ½ tsp sea salt
- 2 Tbs coconut oil, melted or preferred cooking fat
- ½ C mayonnaise
- ¼ C cilantro, finely chopped
- 1 Tbs lime juice
- 2 garlic cloves, minced
- Preheat oven to 425F
- Using a large bowl or ziploc bag, add oil, paprika, cayenne and salt. Add the parsnip strips, cover the bowl and shake until all the fries are evenly coated with spices and oil.
- On a large baking sheet lined with parchment, spread an even layer of fries and bake for 30 minutes. For the last 5 minutes turn the oven to broil for extra crispy fries, just watch them closely.
- Combine mayonnaise, cilantro, lime juice and garlic in a jar and shake well.
- Serve the mayo drizzle over the fries or on the side.