The Oxbow Box Project- Vegan Baked Parsnip Fries With Citriburst Finger Lime-Ginger Aioli

Parsnip is a root vegetable closely related to carrots and celery. They are almost like white carrots and contain a generous amount of potassium, folate and vitamin C.  They have a fragrant herbal complexity and taste better than carrots in my opinion. Roasting caramelizes the outside and turns the inside creamy making it a perfect candidate for fries.

parsnip

This baked, healthy version of fries puts any deep fried version to shame. I promise no will even notice the difference. Parsnips can be used in place of carrots and potatoes in any recipe. They do turn black if cut and exposed to air just like potatoes, so best to prep them just before your are ready to bake them. I have used good old salt and pepper for seasoning. You can try adding minced garlic or rosemary for a fragrant variation.

parsnip fries

Now lets talk about aioli, shall we? Traditionally creamy, smooth, yummy aioli is made of garlic, lemon, olive oil and eggs. Some even call it the garlicky mayonnaise. Now vegans and those who cant eat eggs, don’t have to feel left behind. This yogurt aioli is as good or even better than any non vegan version.  I made this aioli with store bought soy yogurt, you can try making this with Catherine’s home made vegan yogurt from here or use plain Greek yogurt for a non vegan version . The finger lime vesicles burst into tangy flavor in every bite and ginger adds a mild spicy kick to this aioli. This dip stores well for couple of days in the refrigerator. With the holiday season coming up, if you are looking for simple vegan starters, you definitely have to bookmark this one.

finger lime ginger aioli

Ingredients for fries

5 parsnips, peeled and cut into 1/4 inch strips

2 tablespoons olive oil

Salt

freshly ground black pepper

Ingredients for finger-lime ginger aioli

1 cup vegan yogurt

zest and citrus caviar from 2 finger limes

3 cloves of garlic, minced

1 one-inch piece ginger, minced

1 tablespoon dill, finely chopped

2 teaspoons olive oil

salt

freshly ground black pepper

Method

1. Preheat oven to 400 F.

2. Mix parsnips and oil and place them on a parchment sheet lined baking sheet.

3. Sprinkle some salt and pepper and toss well to coat.

4. Bake for 15 minutes, turn and roast other side for 10-15 minutes.

5. To make the aioli, place yogurt, lime zest, minced ginger, oil, garlic and dill in a bowl and stir to combine.

6. Season with salt and pepper, stir.

7. Add citrus caviar and give it a quick stir.

Advertisements

8 thoughts on “The Oxbow Box Project- Vegan Baked Parsnip Fries With Citriburst Finger Lime-Ginger Aioli

  1. Pingback: 10 Favorite Mother’s Day Brunch Recipes Round-up | Eat,live,burp

  2. Pingback: Virtual Vegan Potluck 2013- Vegan Baked Golden Beets Fritters | Eat,live,burp

  3. Pingback: The Oxbow Box Project- Roasted Carrots Sandwich | Eat,live,burp

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s