Parsnips aren’t given the time of day they deserve. I think this is odd considering that there is nothing truly unique about them in the root vegetable world. Fall is their season, so they should be abundant at your local farmer’s market right about now!
These parsnip fries can can pass for a potato in texture and almost in flavor. Perfectly crispy right out of the oven, they’re the perfect homemade snack or side. The dipping sauce for these parsnip fries is made from three simple real food ingredients. Before panicking about the inclusion of mayonnaise, let me state my case.
Mayonnaise is not inherently bad for you. It’s the ingredients of massmarket mayonnaise that give it a bad reputation. If you use good oil (not canola), quality eggs, and vinegar there is nothing to be fearful of. If you use the Hellmann’s you grew up on, that’s another story. I rediscovered mayonnaise recently creating a recipe for sauerkraut tuna salad, and I was hesitant to use it until I remembered that it could be delicious when made with the right ingredients. It might sound strange with something like parsnip fries but trust me it’s insanely deliciously.
- 3 medium/large parsnips
- 1 teaspoon unrefined coconut oil
- 1 teaspoon celtic sea salt
- optional: 1 tablespoon chives dried or fresh
- 2 tablespoons mayonnaise good quality or homemade
- 1 tablespoon ground mustard I used German mustard
- 1 teaspoon apple cider vinegar
Wash parsnips thoroughly. Preheat oven to 400°F, prepare a baking sheet.
Slice parsnips lengthwise in half, then in half again, then halve those pieces once more. You want the fries to be relatively thin. Place fries on a prepared baking sheet, rub with coconut oil. Sprinkle with celtic sea salt and bake for 15 minutes.
Prepare the mustard dip by whisking all ingredients until incorporated.
After 15 minutes, give the pan a shake to move the fries around. Bake an additional 15 minutes. Remove fries from oven and serve with optional sprinkling of chives and mustard dip.