Thursday, 27 October 2016

Crispy Parsnip Fries with Garlic Mayo and Parsley

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You know how I seem to be in a bit of a love affair with parsnips lately? Like, they've totally taken over from potatoes as the carb in my life. Yes, I love squash, carrots and sweet potatoes, but parsnips... 

I love parsnips. 

Which is weird, because when I was 9 I hated them. 

But anyway. 

Crispy Parsnip Fries AIP Paleo


Parsnip fries are my new obsession. Scattered with fresh dill (lovely), parsley (yes) or just with a good pinch of sea salt, they pair up well alongside lamb, salmon (smoked, too), beef, steaks and burgers. They're good with game, too. And they're also good on their own with this gorgeous garlic mayonnaise. Home-made - because I haven't found a brand that comes close to the silky-rich texture of home-made mayo. 

Parsnip fries. You just slice 'em up, trickle with oil and then slide into the oven. 

Easy as that. 

Crispy Parsnip Fries with Garlic Mayo and Parsley
Serves 2

Ingredients
2 large parsnips, peeled and sliced into thin fries
2 tbsp mild, unflavoured coconut oil (or olive oil)
pinch of sea salt, plus more to serve
2 tbsp freshly chopped flat-leaf parsley

For the mayo: 
1 egg yolk
half teaspoon Dijon mustard
1 tsp cider vinegar
good pinch of salt
2/3 cup regular olive oil (not extra virgin)
2 medium-sized garlic cloves, peeled and grated

Method
First, make the mayonnaise. 

Crack the egg yolk into a large mixing bowl and add the mustard, cider vinegar and the pinch of salt. Whisk to combine. 

Next, start to trickle in the olive oil, whisking rapidly all the time. You might need to recruit someone to hold the bowl as you whisk, or use an electric whisk. I like to place a damp tea towel under the bowl, which tends to keep it stuck in one place while you're pouring and whisking. The main thing is that as a trickle of oil hits that egg yolk mixture, it needs to be quickly whisked in. Keep going - this takes me about 5-10 minutes by hand. You should end up with a mayonnaise with a rich, silky and glossy texture. 

Once the mayo is rich, firm and silky, grate in the garlic cloves and give it a stir. Put to one side, to let the flavours mingle. 

To make the fries, peel the parsnips and cut them, lengthways, into long, thin fry-shapes. Place them on a foil-lined baking tray and trickle over the oil. Using your hands, rub the oil into the fries so they're evenly coated. Scatter with a pinch of sea salt and then slide them into an oven heated at gas mark 6/200ºC/400ºF for 15-20 minutes, giving them a turn or a shake occasionally, until golden, crisp at the edges and tender all the way through. 

Once the fries are cooked through, take them out of the oven and scatter the chopped parsley leaves over them, releasing its fresh, grassy, citrus flavour. Finish with another pinch of salt and serve the fries with the garlic mayo. 


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Are you looking for more ways to play with herbs and spices on the paleo autoimmune protocol (AIP)? I've written an ebook with over 90 recipes called SPICE that will guide you through herbs and spices on AIP, and you can download it on your Kindle app or Kindle device here

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