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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.

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  1. g
    gembellina RE: Discerning1 Dec 4, 2012 12:55 PM

    Maybe honey mustard? I have often roasted parsnips with honey and mustard so it would probably work as a dip.

    1. f
      FriedClamFanatic RE: Discerning1 Dec 4, 2012 01:20 PM

      mayo with garlic and a hint of hot sauce or hot mustard

      1. chefathome RE: Discerning1 Dec 4, 2012 01:23 PM

        Mayo with wasabi. I was going to also say mayo with Sriracha but hot sauce is already mentioned. I also make a mean blueberry "ketchup" for fries.

        2 Replies
        1. re: chefathome
          FriedClamFanatic RE: chefathome Dec 4, 2012 02:10 PM

          oooh.....do tell about the blueberry "ketchup"

          1. re: FriedClamFanatic
            chefathome RE: FriedClamFanatic Dec 4, 2012 03:20 PM

            Fry Sauce:

            Blueberry "Ketchup":

            Ajvar (Central/Eastern European) that is eaten instead of ketchup and delicious. Not as sweet as ketchup so goes very well with various fries.

        2. c
          cleopatra999 RE: Discerning1 Dec 4, 2012 01:54 PM

          I think something with a bit of tang. I would do a yogurt/sour cream dip with your favourite herb, and some acid (lemon juice/vinegar)

          PS those sound delicious! do you have a recipe?

          2 Replies
          1. re: cleopatra999
            cleopatra999 RE: cleopatra999 Dec 4, 2012 01:52 PM

            or a chipotle aioli, the smokey chipotle would work nicely with the sweet and garlic.

            1. re: cleopatra999
              Discerning1 RE: cleopatra999 Dec 9, 2012 08:46 PM

              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.

            2. goodhealthgourmet RE: Discerning1 Dec 4, 2012 02:07 PM

              what are you serving for dinner? i usually like to work with complementary flavors, but not knowing what else is on the menu, i'll just toss out some random ideas:
              - lemon aioli
              - chipotle mayo
              - curried yogurt
              - spicy plum ketchup
              - buttermilk ranch with shallot, fresh herbs & cayenne

              4 Replies
              1. re: goodhealthgourmet
                ChristinaMason RE: goodhealthgourmet Dec 4, 2012 02:11 PM

                +1 for lemon aioli

                1. re: goodhealthgourmet
                  cheesecake17 RE: goodhealthgourmet Dec 4, 2012 04:13 PM

                  Chipotle mayo...yum

                  How do you make the spicy plum ketchup?

                  1. re: cheesecake17
                    goodhealthgourmet RE: cheesecake17 Dec 8, 2012 09:40 AM

                    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!

                    1. re: goodhealthgourmet
                      cheesecake17 RE: goodhealthgourmet Dec 9, 2012 11:03 AM

                      Yup. Not so great for December but I will definitely try this when I see plums

                2. v
                  valadelphia RE: Discerning1 Dec 4, 2012 02:55 PM

                  I agree we'd need to know the rest of the menu, but spicy came to mind, like the chipotle suggestions. I have harissa on the mind since I made some yesterday, so that would be good too!

                  1. dordalina RE: Discerning1 Dec 4, 2012 03:24 PM

                    How about a little mayo mixed with sriracha and a little lime?

                    1. Discerning1 RE: Discerning1 Dec 8, 2012 12:44 AM

                      Chowhounds...thank you. I tried 3 dips from your suggestions and they were really good. Next time I'll try some more.

                      2 Replies
                      1. re: Discerning1
                        cleopatra999 RE: Discerning1 Dec 8, 2012 06:27 AM

                        which ones did you try and how did they work with your fries?

                        1. re: cleopatra999
                          Discerning1 RE: cleopatra999 Dec 9, 2012 08:51 PM

                          3 dips were: lemon-garlic-mayo-yogurt with lemon zest; chipotle catsup; wasabi mayo. They were all good. Next time I'll try making some of the fruit catsups.

                          Thanks again, everyone.

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