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Ingredients

  • 4 large parsnips, peeled
  • 3 tablespoons Food Club olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon chopped fresh parsley
  • 1/2 cup Stonewall Kitchen lemon herb aioli

DIRECTIONS

  1. Preheat oven to 450°. Line 2 rimmed baking pans with parchment paper. On mandolin with largest julienne blade, cut parsnips lengthwise.
  2. In large bowl, toss oil, salt and parsnips until coated. Transfer parsnips to prepared baking pans. Bake fries 25 minutes or until golden brown and crisp, turning once halfway through cooking. Sprinkle with parsley; serve with aioli for dipping.

NUTRITION
  • 291 Calories
  • 21g Fat (3g Saturated)
  • 10mg Cholesterol
  • 561mg Sodium
  • 28g Carbohydrates
  • 6g Fiber
  • 2g Protein
CATEGORIES

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