So, by now, I am definitely over that post-Thanksgiving I-don't-want-to-eat-anything-for-the-rest-of-my-life feeling. I've had a green juice or two, a workout and now I'm definitely feeling ready for some yummy and healthy food. Annnnnnd that's where these DREAMY parsnip fries with truffle aioli come in. I KNOW. LIKE WHAT? These are the ultimate cheater meal in a healthy, paleo way. There's actually really nothing unhealthy about them, but boy do they taste like you should be guilty. Hehe.
I've recently reintroduced eggs into my life; I was egg-free for a long-time, almost two years, because they weren't part of the autoimmune protocol and I came up positive for reacting to eggs on my IgG food allergy test. Now, you do have to take that test with a grain of salt, so to speak, but it can help make you more aware of foods you might be reacting to. Through that test, I found that eggs gave me a phlemy situation in my throat when I would eat them or a painful stomach ache—like my body wasn't digesting it well. In fact, it's actually quite common for people to not tolerate eggs well. Many people are sensitive to egg white but are fine with the egg yolk, which lucky for us, is the most nutrient dense part of the egg. I find that I do tolerate the yolk better than the white; I also don't go hog wild with eggs anymore but eat them when they are used in baked goods or on special occasional like Sunday breakfast. I'm going through a major obsession with aioli lately, (basically a fancy name for a fancified mayo.) I just made up that word and it means 'made to be fancier than it really is.' I had to avoid aioli for a long time because it was made with egg yolk. But now I can have it again and I'm so psyched about it that I've been eating it with everything. So I made you guys something that I've been eating a lot lately—roasted parsnip fries with truffle aioli. You guys. This is to DIE FOR. Maybe my favorite, easy, vegetable recipe on my site. Parsnips are a really fabulous starchy vegetable, and to be honest, a really nice change of pace from sweet potatoes. Any sweet potato addicts out there? Yeah me too. So try out these parsnip fries for a little variation Because anything with truffle is divine, right? BTW, highly suggest either making your own mayo as the base of the aioli recipe or using Sir Kensington's mayo, which is what I used with this recipe. Perfection.
- parsnip fries:
- 2-3 medium parsnips, cut into thin skinny fry-shape pieces, as pictured
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- truffle aioli:
- 1/2 cup [url href="http://amzn.to/1NRPgcP" target="_blank"]Sir Kensington's[/url] mayo
- 1/2 teaspoon [url href="http://amzn.to/1NRPocd" target="_blank"]truffle sea salt[/url]
- 1 tablespoon fresh lemon juice
- Preheat oven to 425F.
- Toss parsnips with olive oil and spread on baking sheet. Sprinkle salt over parsnips. Roast at 425F until parsnips are fork tender and have crisped up nicely. If they aren't turning brown, you can always broil for five minutes once they have cooked.
- While parsnips are roasting, make truffle aioli by simply combining all aioli ingredients and mixing well with a fork.
- Serve parsnip fries with plenty of aioli.
Do you like parsnips? I love them! If you try this recipe for parsnip fries with truffle aioli, I would love to know how it turns out for you!