1 lb Parsnips
2 Tbsp Extra Virgin Olive Oil
1 tsp Fresh Thyme – stems removed
Salt & Pepper
Preheat the oven to 450 degrees.
Remove the tops of the parsnips and discard.
Then peel them and cut into a fat julienne - resembling shape of thick cut French fries. This cut creates more waste than I’d like so save those scraps for Parsnip Puree. Toss the parsnips with the olive oil, fresh thyme, salt and pepper. Place on a baking sheet lined with parchment paper and bake for 20-30 minutes until nicely browned. Meanwhile, start the aioli.
Ingredients for Roasted Garlic Aioli:
6 Cloves of Roasted Garlic
1 oz Extra Virgin Olive Oil
7 oz Canola Oil
Pinch of Kosher Salt
2 Egg Yolks – at room temperature
1 Tbsp Freshly Squeezed Lemon Juice
1 Tbsp Water
1 Pinch Dry Mustard
Prepare the Roasted Garlic. Then combine 1 oz of olive oil with 7 oz of canola oil, set aside. Remove 6 cloves of softened garlic from the roasted head of garlic. (If you’ll be checking back to make the Parsnip Puree, then you’ll want to save the remaining roasted garlic cloves). Place them on a cutting board with a pinch of kosher salt and work into a paste using the back of a knife. In a blender, add the eggs yolks, lemon juice, water, dry mustard and the garlic paste. Turn on the blender and allow the ingredients to emulsify for about 30 seconds then start adding the oil in a very slow steady stream until the sauce thickens. You can leave it thick like this or thin with a little water to the desired consistency. Serve along with the Parsnip Fries.