Parsnips sometimes get overshadowed by carrots and parsley in the root vegetable family. This recipe has been made to highlight the parsnip, and how it’s hearty texture can translate beautifully into a plate of delicious parsnip fries. Paired with a dill mustard sauce, these are a tangy treat for any get-together.
Prep time: 15 minutes
Cook time: 35 minutes
Yield: 4 servings
For the parsnip fries:
- 8 medium parsnips, peeled and cut into 4 x 1/2 inch (1.3 cm) strips
- 42 g / 3 tbsp Mirage margarine, melted
- 5 g / 1 tbsp finely grated lemon zest
- 1 g / 1/4 tsp garlic powder
For the dill mustard sauce:
- 5 g / 1 tbsp chopped fresh dill
- 45 ml / 3 tbsp lemon juice
- 30 ml / 2 tbsp dijon mustard
- 5 ml / 1 tsp honey
- 42 g / 3 tbsp Mirage margarine, melted and cooled
- 61 g / 1/4 cup sour cream
- salt and pepper to taste
- Preheat oven to 375℉ (190℃) and line a large baking sheet with aluminum foil or parchment paper.
- Toss the parsnips, Mirage margarine, lemon zest, and garlic powder together in a large bowl.
- Lay out in a single layer on a prepared baking sheet and roast for 30 – 35 minutes, turning the parsnips over once halfway through cooking.
- While the parsnips are roasting, make the dill mustard sauce. Place the dill, lemon juice, mustard and honey in a blender and mix until smooth.
- With motor running, slowly pour in the melted Mirage margarine and blend until creamy.
- Pour the mixture into a bowl and fold in the sour cream and dill. Season with salt and pepper. Serve immediately with the warm parsnip fries.
- Parsnips will begin to brown if left exposed. If you would like to cut and peel the parsnips in advance, stir 2 tablespoons (30 ml) of lemon juice into a large bowl of cold water and immerse the parsnips. Pat dry when ready to use.