Ingredients for 2 servings
For the parsnip fries
- 500 g parsnips* – peel and cut into approximately 8 cm long sticks cut
- 2 TABLESPOONS of organic corn flour
- 4 TBSP water
- 2 TABLESPOONS peanut oil
* Parsnip roots are a cross of carrot and parsley
For the horseradish-Mayo
- 2 TBSP freshly grated horseradish (or, alternatively, from the jar)
- 80 ml sunflower oil
- 60 ml of soy drink
- 1 TSP mustard
- 1 TSP Apple cider vinegar
- 1 TSP lemon juice
- Crystal salt
- Pepper from the mill
Preparation
Preparation time about 10 minutes cooking/baking time approx. 25 minutes
The oven to 190 °C convection to preheat and line a baking sheet with parchment paper.
Peanut oil, water and corn flour in a bowl, mix and season with salt and pepper. The parsnips and mix well. Then on the baking sheet and about 25 Min. bake in the oven.
In the meantime, the sea to prepare radish Mayo. For this purpose, all the ingredients, except the Oil, in a tall jug and briefly with the stick blender to mix. Then the Oil dropwise and further mixing, so that it can emulsify with the Rest of the ingredients.
With horseradish, salt and pepper, season to taste and place in the refrigerator.
The parsnip fries as a side dish to Roasts, together with the horseradish-Mayo and enjoy.
Tip: Instead of the parsnips you can also use turnips to use.
Nutritional values per Serving
- Calories: 511 kcal
- Carbohydrates: 17 g
- Protein: 5 g
- Fat: 45 g