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Dec 4, 2012 11:23 AM

Dip for parsnip oven fries...tonight!

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

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

      1. 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

 tell about the blueberry "ketchup"

          1. re: FriedClamFanatic

            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. 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

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

            1. re: cleopatra999

              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. 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

                  Chipotle mayo...yum

                  How do you make the spicy plum ketchup?

                  1. re: cheesecake17

                    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

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