Vegan Roasted Garlic Aioli with Shoestring Parsnip Fries

It’s parsnip season! If you’ve never cooked with parsnips, they’re very closely related to carrots. They have a sweet taste like carrots, but with an earthy nutty flavor.

I say aioli in a cheater’s sense, because this recipe uses prepared vegan mayo. Traditional aioli is made from egg yolks emulsified with olive oil.

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For the Roasted Garlic Aioli:

  • 1 small head of garlic
  • 1/2 cup vegan mayo
  • 2 teaspoons lemon juice, or to taste
  • 1/4 teaspoon dijon mustard
  • A pinch of salt

Instructions:

  1. Cut the top off the head of garlic to expose the cloves and place on a square of aluminum foil, drizzle lightly with olive oil. Wrap the foil tightly over the head of garlic, then roast in the oven at 400F for 30-40 minutes or until very soft.
  2. Allow it to cool and then remove the cloves (I squeeze them out) from the skins, and place them in a bowl. Mash into a paste with a fork and mix in with the vegan mayo, lemon juice, dijon mustard, and salt.
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For the Parsnip Fries:

  • 2-3 large parsnips, cut into shoestring pieces
  • Olive oil
  • Salt

Instructions:

  1. On a parchment-lined baking sheet, toss the parsnips with olive oil and salt.
  2. Bake at 400F for about 30 minutes, stirring halfway