25 minutes
A delicious and healthy alternative to traditional fries, these parsnip fries are baked until crispy and served with a spicy harissa mayonnaise dip.
Parsnips, Peeled
0 lb
tablespoons
to taste
to taste
Cashew Pieces, Soaked and drained
0 oz
0.25 fluid ounces
Harissa Paste
tablespoons
Lemon Juice, Freshly squeezed
tablespoons
teaspoons
pinches
1. Prepare and Bake the Parsnip Fries
Preheat your oven to 450°F (230°C). Peel and cut 2½ pounds (1.1kg) of parsnips into fries. Toss with 2 tablespoons of olive oil, then spread on a baking sheet lined with parchment paper. Season with coarse salt and black pepper. Bake for 20-25 minutes, stirring halfway through, until edges are brown and crispy.
2. Make Spicy Harissa Mayonnaise
While the parsnips are baking, blend 1 cup (130g) of soaked and drained cashew pieces with ½ cup (120ml) water, 2 tablespoons harissa paste, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon salt, and a pinch of cayenne pepper until smooth.
3. Serve Parsnip Fries with Dip
Once the parsnips are done, serve them hot with the spicy harissa mayonnaise for dipping. Store any leftovers in an airtight container in the fridge for up to 5 days.
Comments (0)