Total Time: 35 minutes Serves: 4
Recipe by: Gina Matsoukas
Ingredients:
Fries:
- 2 pounds parsnips, peeled and cut into fries/matchsticks
- 1/4 cup avocado oil, or other high heat oil
- 2 tablespoons minced fresh rosemary
- 1 tablespoon garlic powder
- 1 teaspoon Kosher salt, or other salt
Fry sauce:
- 2 tablespoons mayonnaise, or avocado mayo for vegan
- 1 tablespoon ketchup
- 1/2 teaspoon minced fresh rosemary
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Kosher salt, or other salt
Directions:
Oven method
- Pre-heat oven to 400°F convection roast. If your oven doesn’t have a convection setting, pre-heat to 425°F.
- Place the prepared parsnips in a large bowl. Drizzle with the oil and season with rosemary, garlic powder and salt. Toss until well combined.
- Spread the seasoned parsnips out onto a lightly greased baking sheet and place in the oven. Bake for 25 minutes, tossing halfway through until fries start to turn golden brown around edges and become crispy.
Air fryer method
- Prepare parsnips the same way as above. Season and toss with oil, rosemary, garlic powder and salt in a large bowl.
- Place the fries into the rotating basket attachment for an oven type air fryer. Air fry at 400°F for 20 minutes with the basket rotating as it cooks. Fries should be golden brown around edges and crispy when finished.
Fry sauce
- Combine all the ingredients in a small bowl and stir together until smooth.
- Serve with oven baked or air-fryer parsnip fries while hot.
NOTE: 2 pounds of parsnips = about 8 medium parsnips, or 12 small parsnips