Care of Amy Symington

Horseradish Aioli with FriesAioli

  • 1 (540ml) can or 1-1/2 cups cooked cannellini beans, drained and rinsed
  • 1-1/2 cup water
  • ¾ cup horse radish, diced
  • ¼ cup grapeseed oil
  • 1 tsp dijon mustard
  • ¼ tsp sea salt
  • 3 cloves garlic
  • 1 lemon zested and juiced

Directions: In a food processor or high powered blender add all the aioli ingredients.  Process or blend until completely smooth, approximately 3-4 minutes.

Parsnip Fries

  • 4 medium-large parsnips cut into fries
  • 2 tbsp oil
  • 1 tsp dried dill
  • ¼ tsp sea salt

Directions:

In a large bowl add all of the ingredients.  Toss parsnips until completely coated in oil and dill. Place on a cookie sheet lined with parchment paper and bake in a 375◦F oven for 40-45 minutes or until crispy golden brown. Sprinkle with sea salt and serve with horse radish aioli.