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.
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
- 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.
- 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.
For the Parsnip Fries:
- 2-3 large parsnips, cut into shoestring pieces
- Olive oil
- On a parchment-lined baking sheet, toss the parsnips with olive oil and salt.
- Bake at 400F for about 30 minutes, stirring halfway