Parsnip and Carrot Fries

I’ve been noticing these parsnip fries popping up on various menus through out the city, and it wasn’t until the other week when I finally decided to give them a go at Woodlot restaurant. I thought it would be neat to create a similar recipe so I did this by adding carrots into the mix and changing up the seasoning a little bit.  The parsnip and carrot fries really do the trick for me, not only were they easy to make but they were a fantastic .alternative to the highly addictive and unhealthy fries I only enjoy on special 3

Parsnip and Carrot Fries
  • 3 pounds of parsnips and carrot mixture, peeled, cut into small strips
  • 3 tablespoons finely chopped fresh rosemary
  • 1½ large garlic cloves, minced
  • 4 tablespoons olive oil
  • Salt & pepper to taste
  • Paprika Garlic Aioli
  • ¾ cup raw cashew pieces, soaked for 4 to 8 hours
  • 1 clove garlic
  • ¼ cup + 2 tablespoons water
  • 2 tablespoons lemon juice
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  1. Preheat oven to 450°F.
  2. Mix together parsnips and carrots, chopped rosemary, garlic, and oil on a large rimmed baking sheet.
  3. Season with salt and pepper and mix to coat. Spread out in a single layer.
  4. Roast for 10 minutes; turn parsnips and carrots and roast until they are tender and browned in spots, 10–15 minutes longer. Season to taste with salt, pepper.
  5. Drain and rinse the cashews. Combine the cashews, garlic, lemon juice, paprika, and ¼ cup of water in a blender and blend until smooth. If needed, add additional water 1 tablespoon at a time. Season with salt and pepper to taste.




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