2poundsparsnipspeeled and cut into fries/matchsticks
1/4cupavocado oil
2tablespoonsminced fresh rosemary
1tablespoongarlic powder
1teaspoonKosher salt
For fry sauce
2tablespoonsmayonnaiseor avocado mayo for vegan
1tablespoonketchup
1/2teaspoonminced fresh rosemary
1/4teaspoongarlic powder
1/4teaspoonKosher salt
Instructions
Oven method
Pre-heat oven to 400°F convection roast. If your oven doesn't have a convection setting, pre-heat to 425°F.
Place the prepared parsnips in a large bowl. Drizzle with the avocado oil and season with rosemary, garlic powder and salt. Toss until well combined.
Spread the seasoned parsnips out onto a lightly greased baking sheet and place in the oven.
Bake for 25 minutes, tossing halfway through until fries start to turn golden brown around edges become crispy.
Air Fryer Method
Prepare parsnips the same way as above. Season and toss with avocado oil, rosemary, garlic powder and salt in a large bowl.
Place the fries into the rotating basket attachment for an oven type air fryer.
Air fry at 400°F for 20 minutes with the basket rotating as it cooks.
Fries should be golden brown around edges and crispy when finished.
Fry Sauce
Combine all the ingredients in a small bowl and stir together until smooth.
Serve with oven baked or air-fryer parsnip fries while hot.
Notes
*The air fryer method works best with the rotating basket attachment for mini-oven type air fryer models. I have not tested this recipe in a basket model air fryer.