Parsnip Fries With Rosemary-Garlic Cashew Aioli
My father-in-law sure knows the way to my heart.
These parsnips are very special. And no, they were not grown on Tumbleweed Farm. They come from our alma mater Hutchins Farm. My father-in-law and Taylor’s uncle started Hutchins Farm back in the 70’s. They taught us everything we know about organic growing. We wouldn’t be the farmers we are today without our experience back east.
Fast forward 4 years and here we are. Two farmers, one dog, and six acres of land. Guess what is missing from that equation? Overwintered parsnips!!!!!!!
I was in the depths of despair when I saw Hutchins Farm had recently harvested their parsnips. To say I was jealous is an understatement. Thankfully, my father-in-law knows how much I adore this root vegetable and took matters into his own hands.
Two days ago there was a knock at our door. 20 lbs of parsnips just for us! (Yes, you read that correctly, 20 lbs!!!) It felt like Christmas. I was so excited I hugged the UPS delivery guy, texted my father-in-law and got to work in the kitchen.
These just may be the best parsnips I’ve ever eaten. I know they are grown with love and when cooked to perfection and paired with a creamy aioli they are over the top delicious. I still have about 16 lbs of parsnips to cook up so be on the lookout for more recipes!
These taste best when shared with good friends and good beer. Dig in!
Parsnip Fries with Rosemary-Garlic Cashew Aioli
Prep Time: 10 minutes Cook Time: 30 minutes Serves: 4-6
- 4 HUGE parsnips (or 6-8 smaller ones)
- 2 Tablespoons grapeseed oil (or another high heat oil)
- 2 hefty pinches of sea salt
- 1/2 cup raw cashews (soaked in water for 4 hours)
- 1/4 cup water
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon fresh rosemary, finely chopped
- 1-2 cloves of garlic, chopped
- Fine sea salt to taste
- Preheat the oven to 425 degrees.
- Slice parsnips into thin strips
- Toss with oil and salt. Place on a prepared baking sheet and baked until golden brown and crisp on all sides. About 15-25 minutes depending on the size of your cuts. Toss parsnips halfway through cooking.
- While parsnips cook prepare your dipping sauce. Drain cashews from soaking water. Place cashews, garlic, rosemary, lemon juice and 1/4 cup water in a food processor. Process until smooth and creamy. Season to taste with salt and pepper.
Notes* Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go