Parsnip Fries With Lemon-Garlic Aioli

For something different this spring, try this tasty and seasonal twist on French fries.

From the Kitchen of Sarah McCullen

4 large parsnips, peeled and cut into ¼-inch thick sticks

¼ cup olive oil

1 teaspoon turmeric

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 teaspoon kosher salt

2 egg yolks, at room temperature

2 teaspoons Dijon mustard

1 teaspoon fresh lemon juice

1 cup olive oil

2 teaspoons champagne vinegar

½ teaspoon kosher salt

½ teaspoon garlic powder

Preheat oven to 400°F. In a large bowl, toss parsnips with olive oil, turmeric, thyme, paprika and salt. Roast parsnips for about 20 minutes, or until golden brown and fragrant.

While parsnips roast, in a large bowl, combine egg yolks, Dijon mustard and lemon juice, and whisk about 1 minute. While whisking, slowly drizzle in olive oil. The mixture should thicken after about 2-3 minutes of whisking. Then, whisk in champagne vinegar, salt and garlic powder. Cover and refrigerate until ready to serve alongside Parsnip Fries.