![]() Add the remaining aioli ingredients and process until well combined.While the fries are baking, peel your garlic cloves and place in a food processor (the garlic should easily peel you should be able to squeeze it right out, it will be like a thick paste.).Bake for 20-25 minutes, checking halfway, until fries are crispy and golden. Place fries on cooling racks, spreading evenly so you don’t overlap.Add 3 tbsp of olive oil, rosemary, cheese, salt and pepper.Cut each half lengthwise, and cut into ¼”-½” thick fries. Cut ends off of parsnips, then cut into half horizontally.Place a cooling rack on top of each of your baking sheets and set aside (you can line the baking sheets with aluminum foil for easier clean up!). Bake 25-30 minutes until garlic is softened and caramelized. Place head of garlic in a piece of aluminum foil and drizzle with about 1-2 tsp of olive oil. The roasted garlic-lemon aioli can be made ahead a stored in an airtight container in the refrigerator for up to 1 week.Īside from being a great dipping sauce for these parsnip fries, it's also good on my baked turkey burgers or lunch sandwiches. These fries can also be made in your air fryer, just adjust the time to around 10-15 minutes or until slightly browned. Lay in a single layer on the prepare baking sheet and bake for 20-25 minutes or until slightly golden and crispy.Ĭrispy, baked rosemary Parmesan parsnip fries are served with a roasted garlic-lemon aioli dipping sauce for an easy healthy snack!.Toss parsnips in a bowl with olive oil, salt, pepper, rosemary and Parmesan cheese.Cut in half horizontally, then cut each half vertically in thirds (or fourths depending on the size). Line two baking sheet with a cooling rack.How to make baked rosemary parsnip fries: Ingredients in roasted-garlic aioli dipping sauce:
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