Parsnip Fries with Horse Radish Aioli

Care of Amy Symington Aioli 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. Read More

Filed under: elifelines Vegan & Vegetarian Recipes