Oxbow Farm & Conservation Center

Parsnip fries

Baked Parsnip Fries With Citriburst Finger Lime-Ginger Aioli

This baked, healthy version of fries puts any deep fried version to shame. I promise no will even notice the difference. Parsnips can be used in place of carrots and potatoes in any recipe. They do turn black if cut and exposed to air just like potatoes, so best to prep them just before your are ready to bake them. I have used good old salt and pepper for seasoning. You can try adding minced garlic or rosemary for a fragrant variation.

Submitted by Eat, Live, Burp in collaboration with the OxBox Project, food bloggers creating delicious recipes featuring Oxbow vegetables.


  • 5 Parsnips, peeled and cut into 1/4 inch strips
  • 2 Tbsp Olive oil
  • Salt
  • Freshly ground black pepper

  • Ingredients for finger-lime ginger aioli

    1 cup vegan yogurt

    zest and citrus caviar from 2 finger limes

    3 cloves of garlic, minced

    1 one-inch piece ginger, minced

    1 tablespoon dill, finely chopped

    2 teaspoons olive oil

    salt

    freshly ground black pepper

     

    Method

    1. Preheat oven to 400 F.

    2. Mix parsnips and oil and place them on a parchment sheet lined baking sheet.

    3. Sprinkle some salt and pepper and toss well to coat.

    4. Bake for 15 minutes, turn and roast other side for 10-15 minutes.

    5. To make the aioli, place yogurt, lime zest, minced ginger, oil, garlic and dill in a bowl and stir to combine.

    6. Season with salt and pepper, stir.

    7. Add citrus caviar and give it a quick stir.