This easy recipe for a hot summer evening is the creation of Christine, who shares recipes and other useful information on her site, “Wry Toast”.
Prep time: 10 minutes
Cook time: 25-45 minutes (depending on the type of grill you’re using, see Note below)
Servings: 4
Ingredients:
2 pounds Parsnips
3 Tablespoons Extra Virgin Olive Oil
several sprigs fresh Rosemary
a few pinches Salt & Pepper
Garlic Aioli:
1/2 cup Low-Fat Mayonnaise
2 Tablespoons Minced or Crushed Garlic
1 1/2 Tablespoons Extra Virgin Olive Oil
1 1/2 Tablespoons Lemon Juice
pinch of Salt & Pepper
fresh Chives to garnish (optional)
Directions:
1. Pre-heat grill to medium-high heat. Line grill basket with aluminum foil.
2. On large cutting board trim the tops and bottoms of each parsnip, then peel. Slice in half to separate the top and bottom parts, then halve the bottom portion and quarter the top portion (slicing lengthwise) until all pieces are roughly the same size. Christine mentioned that hers had a lot of variation to them, so don’t be too concerned with making them all uniform!
3. In large mixing bowl combine the sliced parsnips with EVOO, rosemary, and a few pinches salt & pepper, tossing evenly to coat.  4.Transfer to lined grill basket, then grill for 35 – 45 minutes until crispy*, turning periodically to grill evenly.
5. Meanwhile, in small mixing dish combine all aioli ingredients, stirring well. Chill in refrigerator until needed.
6. When ready, serve parsnip fries with garlic aioli, garnishing the aioli with fresh chives if desired.
*Christine uses a small electric grill, so her fries took closer to 45 minutes to finish. If you’re working with a coal or gas grill, the cook time will be closer to 25-35 minutes. Watch carefully!