Dip for parsnip oven fries...tonight!
- Discerning1 Dec 4, 2012 11:23 AM
I'm serving garlicky parsnip oven "fries" as an appetizer tonight. What would be a good dip to make to go with the sweetness of the parsnips and the pungency of the garlic?
Thanks in advance.
Maybe honey mustard? I have often roasted parsnips with honey and mustard so it would probably work as a dip.
Recipe (more or less):
1 1/2 pound parsnips, peeled
3 tbs. olive oil
2 generous pinches cayenne
1/4 tsp salt; more to taste
2 large cloves garlic, minced
Mix the oil, cayenne, minced garlic and salt in a ziplock bag.
Cut the parsnips into matchsticks 2 inches long and 1/2 inch thick. Add to bag. Shake
until fully mixed and coated.
You can leave the bag in the refrigerator overnight or bake right away.
Preheat oven to 450º F. Put parsnips in a rimmed baking sheet large enough to fit them on
a single layer. Roast for 20-30 minutes until well-browned and crisp, but not blackened.
Shake and stir midway through. Eat 'em while hot.
sorry it took me a few days - i just saw your question.
i sub coconut sugar for brown - and less of it - and i use a touch more cayenne to boost the kick. of course it's not plum season, so unless you have some stashed in the freezer it will probably have to wait until summer. i guess i shouldn't have suggested it in December!